1 1/2 pounds small new potatoes (use different colors like red, purple and yellow, well scrubbed, peeling optional)
8 ounces fresh green beans or wax beans, or a combination of both (trimmed, blanched, and cut into 1-inch lengths, 1-1/2 cups)
2 large ripe tomatoes (cored and cut into 1/2-inch dice)
1 small red onion (halved through the stem end, then sliced crosswise very thin)
1/2 cup Kalamata olives (pitted and halved)
1/3 cup fresh flat-leaf parsley (chopped)
2 tablespoons capers (drained)
1 pinch dried red pepper flakes
1/4 cup extra-virgin olive oil
1 tablespoon fresh lemon juice
1 teaspoon dried oregano
  Freshly ground black pepper