Fill a medium-sized pot with water, add 2 large cubed potatoes and a generous amount of salt and bring to a boil for approximately 12 - 15 minutes until potatoes are fork tender. Remove from heat and drain water.

In a small bowl, combine ¾ C olive oil, 2 t sea salt, 1 t black pepper, 2 T basil, 2 t oregano, and 3 T red wine vinegar. Whisk the dressing vigorously until all ingredients are well combined.

In a large bowl, add cooled potatoes, 1 C olives, 3 t capers, 1 C halved cherry tomatoes, ½ sliced red onion, and dressing. Gently toss and serve either warm or cold.