John and I visited Sicily last April and fell in love with this salad! The key is to use best quality Extra Virgin Olive Oil that you can afford! Not being of Italian descent, EVOO has always been something for salads and cooking...NOT TRUE! The Italians taught me EVOO is a condiment! I now have several brands I love, each with a different taste profile. Sample some at The Boulevard Market to see what you love! This recipe is easy to adapt for the number of people to be served and is just as great the next day!
Boil red potato wedges about 12 minutes until just fork tender. Drain well
Minced garlic
Fresh tomatoes in wedges or halved cherry tomatoes
Roasted red, yellow or orange sweet peppers, sliced
Capers
Green Olives, halved
Extra Virgin Olive Oil
Salt to taste
Toss all ingredients in a serving bowl and drizzle with EVOO, let sit 15 minutes before serving. You may want to add more EVOO as vegetables will absorb some of the oil. Can be served warm or cold.
