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Using Capers in Greek Cooking?

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dpappas87

dpappas87

Active member
I’ve recently started experimenting with capers in my cooking, and I know they’re used quite a bit in Greek cuisine, especially in dishes from the islands. I love their briny, tangy flavor, but I’m still trying to figure out the best ways to incorporate them into my Greek dishes.

Does anyone have tips on how to use capers effectively in Greek cooking? I’ve seen them in recipes like Greek salads, fish dishes, and even in some sauces, but I’d love to know more specific dishes where they really shine. Should I rinse them first to reduce the saltiness, or is it better to keep that intense flavor?

This is something I noticed in Greece in the islands - that capers are somewhat common.
 
Capers are a fantastic addition to Greek dishes, especially if you love that briny, tangy kick! They’re often used in island cuisine, particularly in places like Santorini and Syros. One great way to use them is in fava (yellow split pea dip), where they’re sprinkled on top with onions and olive oil for a delicious contrast. Another favorite is psarosoupa (Greek fish soup), where capers add depth to the broth.

You’ll also see them in salads, like the Cycladic tomato and caper salad, and in sauces like skordalia (garlic dip) where they provide a punchy contrast to the creamy texture. As for rinsing, it depends on your taste. Rinsing can mellow out their saltiness, but if you enjoy that intense flavor, feel free to use them straight from the jar. They’re a versatile ingredient that can elevate many Greek dishes.
 
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