Insalata Pantesca

Ingredients

• 4 ounces fingerling potatoes
• 1 small red onion, peeled and thinly sliced
• 4 medium red heirloom tomatoes, cored and cut into 1-inch cubes
• 2 medium green heirloom tomatoes, cored and cut into 1-inch cubes
• 2 medium yellow heirloom tomatoes, cored and cut into 2-inch cubes
• 1/4 cup green (preferably Picholine) olives, pitted
• 1 tablespoon capers
• 1 tablespoon Champagne wine vinegar
• 1/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon minced oregano leaves
• 1/4 cup extra-virgin olive oil
• Lemon juice, to taste
• 1/2 cup caperberries

Method