This caper salad is the perfect side dish for all your summer events! The mixture of capers, sun-dried tomato, and lemon zest is a real flavor bomb that makes a simple tomato salad shine like never before.
The true magic of this salad is the contrast between the briny capers and the sweet cherry tomatoes. It's zesty, refreshing, and perfect for the warm summer months.
You can eat it as a side dish on its own, or mix it with white beans, your favorite greens, add it to a cucumber salad, or even mix it with grilled potatoes to turn it into a summery potato salad.
For more delicious salads, check out this Mediterranean buckwheat salad or this Puy lentil salad.
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What are capers?
Capers are small, dark green, pea-sized flower buds, which have a lemony, olive-like taste. Their salty and vinegary aspect mostly comes from the brine they are preserved in.
Capers are an essential component of Mediterranean cuisine. They are commonly added to fish, pasta, stews, and sauces. You may also know capers from Caesar salads, as they are a main ingredient of the Caesar dressing.
Difference between capers and caper berries
Capers or caper buds are the small unripe green flower buds of the caper plant, which are picked before they flower. They are then dried and preserved in a vinegary brine. Small jars can be very expensive because the caper buds have to be hand-picked.
Caper berries are the fruit of the caper plant (they are NOT the ripe form of the caper buds). They have the size of an olive and have long stems that resemble those of cherries. They have a milder but very similar flavor to caper buds. Caper berries have tiny seeds inside that add some crunch to salads like this one. You can find them in jars at the grocery store, mostly preserved in water, vinegar, and salt.
Key salad ingredients and substitutions
- Caper buds in brine are part of the salad and the dressing to make a true caper salad.
- Cherry tomatoes have a sweet taste that goes well with the capers. I like to use red yellow and cherry tomatoes for a colorful touch. You can, however, totally replace them with ripe tomatoes.
- Pine nuts add the perfect finishing touch to the salad. You can substitute them with sunflower seeds or shelled pistachios.
- Sun-dried tomatoes have a sweet and concentrated flavor that balances the acidity of the caper brine. If needed, replace them with a tablespoon of tomato paste.
- Roasted peppers from the jar really elevate the flavor profile of this salad.
- The oil of the sun-dried tomatoes makes an amazing base for the dressing. You can substitute it with extra virgin olive oil.
- Fresh lemon juice and lemon zest for an intensely zesty flavor.
- Freshly cracked black pepper for simple seasoning. No need to add salt as the capers are already pretty salty.
- Fresh herbs, such as fresh basil.
Great additions: Kalamata olives, artichoke hearts, arugula salad, or (vegan) feta cheese.
Elo's tips
- Optionally rinse the caper buds if you don't like their intense vinegary taste.
- You may need to adjust the amount of capers you use. Large caper buds have a stronger and more acidic flavor than small delicate ones.
- Let the salad sit for 15 minutes prior to serving to allow the flavors to develop.
Step-by-step instructions
STEP 1: Wash the tomatoes and cut them in half or into quarters. If using regular tomatoes, cut them into small dice.
STEP 2: Dry roast the pine nuts in a pan without oil.
STEP 3: Make the dressing. Add the caper buds, sun-dried tomatoes, lemon juice, and oil to a blender and blend until smooth.
STEP 4: Assemble the salad. Add the tomatoes and capers to a large bowl. Toss with the caper vinaigrette. Transfer it to a serving bowl and garnish with lemon zest, basil, and balsamic glaze.
Frequently asked questions
Once you opened a jar of capers, you want to store it in the refrigerator and make sure the capers are constantly covered in brine to prevent them from going bad. An opened jar of capers can last up to a year if refrigerated.
Capers are a real flavor bomb while being low in calories, carbs, protein, and fats, and mostly consumed in small amounts. Their main benefit is their high amount of antioxidants. However, they are relatively high in sodium and should be consumed in moderation or avoided by people on a low-sodium diet (source).
Yes, capers are totally vegan. Even though they have a salty, vinegar flavor profile that is often associated with anchovies, they are the flower buds and berries of the caper plant and can be consumed on a vegan diet.
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The recipe
Caper Salad
Ingredients
For the salad
- 18 ounces (500 g) cherry tomatoes
- 4 tablespoons small caper buds in brine sub caper berries (see notes)
- ¼ cup (35 g) pine nuts
- 1 tablespoon lemon zest
- 1 handful fresh basil
For the dressing
- ¼ cup (45 g) sun-dried tomatoes + 2 tablespoons of their oil
- 2 tablespoons capers in brine small caper buds, not caper berries
- ¼ cup (60 ml) water
- 1 tablespoon maple syrup
- 1 tablespoon fresh lemon juice
- Frehsly cracked pepper to taste
- Balsamic glaze optional
Instructions
- Tomatoes: Wash the cherry tomatoes and cut them in half or into quarters.
- Capers: You can rinse the capers under cold water if they are really salty and vinegary.
- Pine nuts: Dry roast the pine nuts in a pan without oil over medium-high until golden. Watch carefully to prevent them from burning.
- Dressing: Blend the sun-dried tomatoes, capers (no brine), lemon juice, water, maple syrup, and pepper until smooth.
- Assembly: Zest a lemon. Add the tomatoes, whole caper buds or caper berries, roasted pine nuts, and lemon zest to a salad bowl or serving platter. Toss with the dressing and let the salad sit for 15 minutes if time allows. Garnish with fresh basil and balsamic glaze (if using).
Notes
- Caper buds vs caper berries: Caper buds are very small, unripe green flower buds of the caper plant that have the size of peas. Caper berries are the fruit of the plant that have the size of olives and cherry-like stems (see picture above). Both are preserved in a vinegary brine.
- Storage: You can store an opened jar of capers in the refrigerator for up to a year. Make sure the capers are constantly covered in brine to prevent them from going bad.
- You may need to adjust the amount of capers you use. Large caper buds have a stronger and more acidic flavor than small delicate ones.
Nutrition
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