Joanne Weir Follow @ChefJoanneWeir

Greek Salad with Caper Leaves

Greek Salad with Caper Leaves

Caper leaves can sometimes be purchased online. These rare caper leaves are approximately 1 ½ inch in diameter, and are pickled in salt brine. Caper leaves have the same amazing flavor of caper buds but in a flat leaf form.  If you can't find them, the salad will still be tasty without or you can book a trip to Greece!!

Serves 6


1/3 cup extra virgin olive oil
3 tablespoons red wine vinegar
Kosher salt and freshly ground black pepper
3 cups colored cherry tomatoes, halved
1 English or 3 Persian cucumbers, cut across into ¼-inch slices
1 yellow bell peppers, seeded and cut into ¼-inch rings
1 red bell pepper, seeded and cut into ¼-inch rings
1 cup Kalamata olives with pits
1 small red onion, thinly sliced
¼ cup brined caper leaves, optional
8 ounces cow, sheep or goat (or a combination) feta cheese, coarsely crumbled
1 teaspoon dried Greek oregano


In a bowl, combine the olive oil and red wine vinegar. Season with salt and pepper. Combine the tomatoes, cucumbers, peppers, olives, red onions and caper leaves in a serving bowl. Toss with the dressing.

Crumble the feta coarsely onto the top and sprinkle with oregano.