This salad is very aromatic and also colorful, taking its flavours from garlic, cumin and oregano that covers so many hills in Western Anatolia.
4- 5 medium salad potatoes ( Jersey or new potatoes) boiled in salty water and peeled and cut in 2 cm cubic chunks.
1 roasted red bell paper
150 gr feta cheese in chunks
8- 10 black or green olives of your choice
1 tsp fresh or dry oregano
1 tsp ground cumin
3-4 tbsp extra virgin oil
2 cloves crushed garlic
1 medium size onion thinly sliced