How are capers used in Greek cooking?

[paharo45]

I recently returned from a trip to Greece and noticed something interesting—capers were featured in several dishes I tried. Growing up, my family never used capers in our cooking, so I didn’t realize they were such a common ingredient in Greek cuisine.

I saw them sprinkled over a traditional Greek salad, adding a tangy burst of flavor, and even mixed into sauces for fish. One dish, in particular, had capers paired with slow-cooked tomatoes and olive oil—it was so flavorful!

I’m curious to learn more about how capers are traditionally used in Greek cooking. Any insights would be appreciated!

 

[k_tsoukalas]

Capers are a beloved ingredient in Greek cuisine, especially in regions like the Cyclades, where they grow wild. Their tangy, salty flavor enhances a variety of dishes.

You’ll often see capers sprinkled on horiatiki (Greek salad), where they add a briny contrast to the fresh veggies, feta, and olives. They’re also a key ingredient in santorini fava, mashed yellow split peas topped with onions, olive oil, and capers for a burst of flavor.

In fish dishes, capers shine when mixed into lemon-olive oil sauces or combined with slow-cooked tomatoes, as you mentioned. On the islands, capers are even added to stews or cooked greens (horta), giving these simple dishes a flavorful lift.

If you’d like to experiment at home, try adding capers to roasted vegetables or as a garnish for grilled seafood. They're small, but they pack a punch!