The caper salad, or kaparosalata, is a wonderful Greek salad with capers. This is a recipe that is very simple but also very tasty, perfect for summer or if you want to evoke memories of that time you were in the Cyclades 😉
Perhaps not everyone knows that the capers are very much loved and used in Greek cuisine, so much so that they are used even the leaves, pickled, in salads and in other recipes.
Regarding this recipe, in particular, this is an appetizer or side dish very fresh, but full of flavor, and that definitely is a nice variation on the theme of the classic salads we all we bring to the table in the summer.
The ingredients you use all raw, and then once desalted to well the capers you will need to clean and cut etutti the ingredients and then assemble the whole.
Of course online there are many versions of this caper salad, but the one that I ate myself to this summer, in Lefkada (Lefkas) was just so 🙂
Rinse the capers under running water, then let them soak in water for at least 15 minutes, and finally drain and rinse again.
While the capers are soaking, peel all the vegetables and cut everything into small pieces.
Put everything in a bowl, including the capers, well drained, and add the dressing made with olive oil, lemon juice, salt and pepper.
Let it rest in the fridge for at least 30 minutes.
The caper salad is ready, you just need to serve it!