Caper Salad

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Not long after Peter of Kalofagas returned from summer in Greece, he wrote about this caper salad. The moment I saw it, I knew I had to make it. (Hello! Capers!)

The recipe called for boiling potatoes then mashing them with capers, green olives, garlic, wine vinegar, red onions, chives, dill, oregano and olive oil (of course). So, I did just that! Well, we didn't have green olives on hand, so I just went heavy-handed with the capers. We even had Greek olive oil and so used that.

It was easy to make and of course, utterly delicious. I especially liked the convenience of serving it at room temperature.

It was so good that CSC didn't even have a second thought in betraying our super-appetite-stoker: we had some grilled flank steak and chimichurri (again!) during the same meal and she completely shunned the chimichurri! She said she liked her steak just with this caper salad. (I repeat, she shunned chimichurri, that super-appetite-stoker!)

Grand endorsement, indeed!



The complete recipe is here: Caper Salad from Kalofagas


eatingclub vancouver Greek
"Greek" Calamari
Simple Greek Meal
Caper Salad
Greek Meatball Soup (Giouvarlakia)
Marinated Feta
Greek Shrimp with Feta
Greek Ribs with Tzatziki
Mushroom Ragu Pastitsio
Spanakorizo (Greek Spinach Rice)
Zucchini Ribbons Salad with Anchovy Dressing
Souvlaki (Pork and Chicken)
Tomato Bread Salad, Greek-style
Grilled Fish Fillet on Oregano
Pastéli (Greek Sesame Snaps)

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