How to Make Caper Leaf Salad | Katie's Kitchen
Caper plants are hearty survivors. They are difficult to cultivate but they grow wild everywhere in the Italian islands, thriving in unlikely places like crevices, attached high up on brick walls, or other stony areas, seemingly in the absence of soil or nutrients. Pantelleria is a major producer of capers, where farmers have learned to successfully plant them on terraced fields that follow the craggy volcanic terrain, growing massive caper pushes. Islanders mostly eat the plant’s flower buds (capers) and fruit (caper berries), but La Nicchia, Pantelleria’s premier producer of quality capers, has recently started picking and pickling the caper leaves, too. The leaves taste just like capers and make a great protagonist or accent in a salad.
Recipe adapted from Food of the Italian Islands. Get a signed book for yourself or an Italy food lover in your life! https://shop.katieparla.com
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Music is “Ham It Up” and “Slice and Dice” by Steady Fingers
Serves 4 to 6
½ pound store bought pickled caper leaves
¼ cup capers, rinsed
6 ripe tomatoes, sliced into wedges
Sea salt
2 tablespoons red wine vinegar
2 tablespoons extra-virgin olive oil
Combine the caper leaves, capers, and tomatoes in a large bowl. Season with salt and toss with the vinegar and olive oil.
Serve.