Greek cuisine · Salads & Mezze

Kaparosalata (Pickled Caper Leaf Salad)

Pickled caper leaves from the Cyclades tossed with red onion, vinegar, and olive oil into a crisp meze.

Ingredients · for 4 servings

• 300 g pickled caper leaves (or substitute 200 g caper berries)
• 1 red onion
• 2 tomatoes
• 2 tbsp red wine vinegar
• 5 tbsp olive oil
• 1 tsp oregano
• 1/2 bunch parsley
• Pepper

Instructions

1. Place the pickled caper leaves in a sieve and soak under cold water for 10 min. to remove their strong saltiness.
2. Squeeze the leaves out well, pat dry on a cloth, and trim off any coarse stems with scissors.
3. Shave the red onion into paper-thin half-rings and deseed and cut the tomatoes into narrow wedges.
4. Toss everything loosely together in a bowl and drizzle with the red wine vinegar so the flavors combine.
5. Add the olive oil, season with oregano and pepper, and taste only now as a precaution — the capers usually bring enough salt.
6. Let the salad rest for 10 min., sprinkle with chopped parsley, and serve cold with ouzo or grilled fish.