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Division of Marketing and Development
Florida Department of Agriculture and Consumer Services
Mayo Building, M-9
407 South Calhoun Street
Tallahassee, FL 32399-0800
(850) 487-8000

Florida Department of Agriculture and Consumer Services
Adam H. Putnam, Commissioner

Florida Vegetable Recipe

Feta, Tomato and Caper Potato Salad

(Photo Below)
Amount Ingredient
1 1/2 pounds potatoes, peeled or unpeeled
  kosher salt and freshly ground pepper to taste
1 pint cherry tomatoes, halved
1 small sweet onion, thinly sliced
1/3 cup black olives, pitted and halved (preferably kalamata olives)
2 tablespoons capers, drained
1/3 cup chopped fresh basil
pinch crushed red pepper flakes for heat
8 ounces feta cheese, crumbled
1 teaspoon dried oregano, or 1 tablespoon fresh oregano
1/4 cup olive oil

Place the potatoes in a pot, cover with cold water by at least an inch, add a good pinch of salt and bring to a boil. Reduce the heat to medium and cook until the potatoes are almost tender. Drain on a rack set in the sink and leave them there until cool enough to handle. Cut potatoes into 1/3-inch cubes. Drop them into a mixing bowl, separating the cubes as you go. Add the tomatoes, onion, olives, capers, basil, feta and red pepper flakes. Toss gently. Crumble the oregano over the top, pour in the oil and toss gently.

6 servings

Nutritional Value Per Serving
Calories 299; Total Fat 18g; Cholesterol 34mg; Sodium 526mg; Total Carbohydrates 28g; Protein 9g

Look for "Fresh from Florida" ingredients at your grocery store.

Feta, Tomato and Caper Potato Salad Download High-Resolution Image (JPG)

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