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!!
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.
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