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Capers and Horiatiki?

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xmelissaa

xmelissaa

Active member
Do you guys use capers in your horiatiki? I usually keep it simple—just tomatoes, cucumbers, red onion, Kalamata olives, feta, oregano, and a good drizzle of olive oil. But lately I’ve noticed a few recipes and tavernas (even some in Greece!) that include capers in the mix. I’ve even seen people toss in green peppers or vinegar, which I don’t usually do either.

Personally, I don’t use capers at home—I find the salad fresh and balanced without them—but I’m curious what others prefer. Do capers give it a briny kick that elevates the dish, or do they mess with the classic flavor?

I know there are slight regional variations, so maybe it depends on where you're from. What’s your take? Capers or no capers in a true horiatiki?
 
Great question! I grew up with the classic horiatiki you described—no capers, no vinegar, just fresh veg, feta, oregano, and olive oil. But on a trip to Santorini, I noticed capers were everywhere—not just in horiatiki, but in fava and seafood dishes too. I tried their version of the salad with capers, and honestly, I loved the briny burst they added. It didn’t overwhelm the dish, just gave it a little extra dimension.

That said, I still don’t add them at home unless I have really good quality ones on hand. I think it depends on your mood and the rest of your meal—sometimes I want the purist version, other times I’ll mix it up with capers or even a few slivers of green pepper.

So for me, it’s not essential, but definitely not a deal-breaker either. Regional touches make Greek food so fun to explore!
 
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