INGREDIENTS
10
petite red potatoes (, boiled, quartered)
1 cup
grape tomatoes (, quartered)
1
green bell pepper (, diced)
1
small red onion (, diced)
1/2 tbsp
dried oregano
3 tbsp
extra-virgin olive oil
1 tbsp
balsamic vinegar
1
garlic clove (, minced)
salt and fresh-ground pepper (, to taste)