In cooking you can find many recipes with photos of salads with capers. They will help diversify absolutely any dish, giving it a new, very original, but very pleasant taste. Most of the caper salad recipes are easy to prepare and do not require much time or effort. Let's look at the most popular and interesting snack options with this ingredient.

What are capers

Many people have probably heard about this product. However, not everyone has a complete understanding of what capers are, how and with what they are eaten.

Capers are the name given to the unopened buds of the caper plant, an exotic flower for many. It grows mostly in the Mediterranean Sea. The buds are collected and pickled in vinegar or simply pickled. In southern countries you can find capers in olive oil. On the shelves of Russian stores, much to our disappointment, this product is found only marinated with vinegar. But despite this, you can easily choose the recipe for the most delicious caper salad.

Vegetable salad

One of the best caper salad recipes is a vegetable one. It is very easy to prepare, light and perfect for those on a diet. The familiar vegetable salad can easily be turned into a delicious Italian dish by simply adding a small amount of these pickled buds. So, to prepare this version of the dish we will need the following vegetables and other products:

• three not too large tomatoes;
• two fresh cucumbers;
• olives or pitted olives, about fifty grams;
• onions (it is better to take red salad onions, they do not have such a bitter taste);
• a heaped tablespoon of capers;
• olive or sunflower oil for salad dressing;
• spicy Italian rights (they can be taken both dried and fresh).

Recipe

Wash the tomatoes and cucumbers well, dry them with a towel and cut them in random order. Peel the onion and cut into half rings. Olives or olives mode into 2-3 parts.

Capers should also be chopped. Place all the ingredients in a deep bowl, sprinkle with a mixture of Italian herbs, and salt. Season with any vegetable oil. In addition to sunflower and olive, you can take flaxseed, sesame or mustard. The choice of oil depends entirely on your taste preferences. Season the salad with it (two tablespoons are enough) and mix thoroughly. The salad is completely ready to eat.

with chicken and capers

Another best recipe for salad with capers is this appetizer option. At first glance it may seem too simple. However, it is the capers that make the salad unusual and interesting in taste. To prepare it we will need the following products:

• half a chicken breast, of course, you can take any other part of the chicken (for example, one leg);
• chicken eggs, three or four pieces;
• one head of onion;
• one tablespoon each of mayonnaise and sour cream;
• salt and pepper are taken to taste.

If you don’t like sour cream or you don’t have it on hand, then you can get by with just mayonnaise.

We decorate the finished dish in any order. Most often, sprigs of dill or parsley are used for this.

How to cook

The recipe for a delicious salad with capers in this preparation is also very simple. Any cook can handle it, even those who are just learning how to do it.

To make the salad more tender, you must first remove the bitterness from the onion. You can do this in two ways:

• Scald with boiling water. It's worth doing this twice.
• Marinate in apple or regular (9%) vinegar.

Boil chicken eggs and cool. Then we clean their surface from the shell and cut into small pieces or cubes. Boil the chicken in salted water with the addition of seasonings or spices. After the meat has cooled, cut it into thin strips or cubes, as you prefer. In a separate bowl, mix mayonnaise and sour cream. Season the salad with the resulting sauce. If necessary, add a little salt and pepper. Mix everything carefully. Then the salad should be put in a cold place for about one hour.

with capers and meat

Another one of the best salads with capers, in the opinion of many housewives, should be called meat. As in previous cooking options, it does not require complex or unusual products. All we need for this appetizer:

• or veal), a piece weighing approximately 200-250 grams;
• two fresh cucumbers;
• two medium-sized potatoes;
• two to three tablespoons of capers;
• mayonnaise and salt, quantity according to your taste.

To decorate the finished salad, you can use finely chopped dill and parsley.

Method of preparing salad

Before preparing this version of the salad, you should boil the meat in advance. To do this, rinse a small piece of beef or veal well with cold water. If necessary, remove all films and tendons. Ideally, take a tenderloin. You should cook the meat for about an hour, so it will turn out softer and more tender. Take the finished beef out of the pan with the broth and let it cool. Then cut the meat into thin strips.

Potato tubers also need to be boiled in their skins until fully cooked. Then remove it from the water and let it cool completely. After this, peel the potatoes and cut them into small pieces. We wash the cucumbers and, like beef, cut them into thin strips.

Caper buds should be divided in half. If they are too large, then cut into three or four parts. Mix all prepared ingredients in a deep plastic or ceramic bowl. If desired, you can add a little salt, but be careful as the capers themselves are already quite salty. Season with mayonnaise and mix.

Place the finished dish in a beautiful salad bowl and sprinkle with finely chopped dill and parsley. In addition, the finished appetizer can be placed on a flat dish, having previously placed lettuce on it, or decorated as desired in any order.

In order for the salad to infuse and fully reveal its taste, it must be placed in a cold place for two to three hours before serving.

What is the best caper salad recipe?

Making this choice is quite difficult. After all, it completely depends on your personal taste preferences. Try different options or add capers to salads you already know, such as Olivier salad. In this case, you can definitely find a recipe for a delicious salad with capers.

Capers, the unopened buds of caper flowers, are still a mysterious exotic for many Russians. But in fact, pickled capers in a glass jar from the supermarket look like olives with a tail, like a cherry, and the buds of giant trees, and strange berries or unripe elongated dwarf tomatoes. The first recipes for dishes with the addition of capers were invented by the ancient Greeks and Arabs, although for them the bitter flower buds were a medicine, not a delicacy. Capers were eaten to relieve heart pain, lower blood pressure, treat teeth, gums, rheumatism, goiter and headaches. Gradually, people learned to process the healing buds in such a way as to use them for culinary purposes.

Capers and their use in cooking

The caper bush grows in the Mediterranean and Central Asia, sometimes it can be found in the Caucasus and Crimea, and the most delicious caper fruits are obtained on the island of Santorini. Capers are usually picked early in the morning by hand, dried in the sun, and then pickled or salted according to ancient recipes to eliminate unpleasant bitterness. The pickling process consists of several stages - first, the buds are scalded with salted boiling water, then they are poured with marinade or the capers are kept in olive oil. Sometimes they are simply sprinkled with salt and stored in glass jars for years, since such capers have practically no shelf life.

Gained popularity due to their spicy, salty and tart taste, which makes dishes spicy and unusual. In their effects, these flower buds are similar to monosodium glutamate - they enhance the taste of basic foods and increase the sensitivity of taste buds, so food seems tastier.

Capers in cooking: popular recipes and cooking secrets

Capers are added to meat, fish, sauces, salads and borscht, but not whole, but in mashed or finely chopped form to soften their harshness and evenly distribute the spicy aroma throughout the dish. It is advisable to flavor dishes with capers at the very end, since their specific taste is lost during long cooking. If the capers are too salty, you can lightly soak them in water before cooking.

There are many recipes, but you just need to remember the win-win combinations of products in order to subsequently improvise in the kitchen. So, capers are very tasty with meat (especially lamb and beef), poultry, fish, white cheeses (feta and mozzarella), pasta, rice, pickles and eggs. Bell peppers, olives, onions, celery, parsley, dill and tarragon are also ideal for capers, and the best dressings for such dishes are mayonnaise, tomato sauce and tartar. Salted buds are an important component of the Olivier salad and Georgian solyanka, although they can be added to any dish that requires spiciness. Some lovers of spicy seasonings make sandwiches, pies and desserts with capers - as they say, there is no dispute about tastes!

Capers are natural antioxidants, so to prevent aging of the body, you should include them more often in your diet. An open jar of pickled buds can last for several months, so for a change, you can buy capers occasionally to make life more colorful and piquant. Eat outside the box and try new flavors!

The foods we eat every day can quickly get boring, so sometimes you really want to treat yourself to something new and tasty. One of these new products for Russians was capers. They are buds of a certain type of shrub that are edible.

In stores, capers are sold pickled in glass or tin jars. Their taste is sour, but pleasant, they are especially good in salads or as a side dish.

Capers: photo

Capers: interesting recipes

Capers are classified as dietary and low-calorie products, because 100 g of fresh product contains only 14 kcal. With their help, you can add spiciness to sauces, and they can also be served with meat, fish, and used in preparing salads or dressings for them.

Pasta sauce

Compound:

1. Sweet red pepper - 1 pc.
2. Olive oil - 1 tbsp.
3. Garlic - 2 cloves
4. Capers - 1 tbsp.
5. Basil - 1 tbsp.

Preparation:

• Cut the pepper into strips and fry in olive oil along with pre-crushed garlic.
• Transfer to a bowl, mix with capers and chopped basil.
• This sauce is served with pasta or fish dishes.

Tomato sauce

Compound:

1. Tomatoes - 4-5 pcs.
2. Garlic - 2-3 cloves
3. Capers - 1 tbsp.
4. Olive oil, coriander - to taste

Preparation:

• Peel the tomatoes and chop them.
• Peel the garlic, crush it, mix with tomatoes and finely chopped capers.
• Sprinkle coriander on top and drizzle with olive oil.

Mushrooms with cheese

Compound:

1. Marinated mushrooms - 150 g
2. Cheese (hard) - 150 g
3. Capers - 2 tbsp.
4. Onion - 1 pc.
5. Mayonnaise - 50 ml
6. Parsley (greens) - to taste

Preparation:

• Cut the cheese into small cubes.
• Strain and chop the mushrooms.
• Cut the capers into 2-3 parts.
• Chop the onion.
• Mix mushrooms, cheese, capers and onions. Place in a dish, mix with mayonnaise, sprinkle parsley on top.

Salads with capers: preparation

Capers are very often used to prepare various salads.

Salad with croutons and tuna

Compound:

1. Chicken eggs - 2 pcs.
2. Bell pepper - 2 pcs.
3. Tomatoes - 4 pcs.
4. Canned tuna - 200 g
5. Wine vinegar (white) - 3 tbsp.
6. Olive oil - 150 g
7. Olives - 200 g
8. Capers - 2 tbsp.
9. Tomato paste - 4 tbsp.
10. Garlic - 3 cloves
11. Baguette - ½ piece.
12. Parsley (greens) - to taste

Preparation:

• Boil the eggs and cut into quarters.
• Peel the pepper and cut into thin strips.
• Peel the tomatoes and cut the pulp into strips.
• Mash the tuna with a fork (drain the liquid from the jar first).
• For the dressing, mix olive oil, ground black pepper and salt.
• Drain the liquid from the olives and mix with the tuna, bell pepper and eggs along with the capers. Then pour over the dressing and mix well.
• Mix tomato paste with 2 tbsp. water, add crushed garlic, salt and pepper to taste.
• Cut the baguette into cubes and fry, and then spread the still hot pieces with tomato paste.
• Place the resulting croutons on a plate along with the salad, and garnish everything with parsley on top.

Salad with mushrooms and capers

Compound:

1. Herring (fillet) - 4 pcs.
2. Canned champignons - 200 g
3. Cucumbers (small) - 5 pcs.
4. Potatoes - 4 pcs.
5. Pomegranate seeds - to taste
6. Blue onion for salad - ½ pc.
7. Canned red paprika - 1 pc.
8. Capers (in table vinegar) - 2 tbsp.
9. French mustard - 1 tbsp.
10. Mayonnaise - 30 g
11. Milk - for soaking herring
12. Salt, ground black pepper - to taste

Preparation:

• Soak the herring in milk and cut into small pieces.
• Cut the cucumbers lengthwise into 4 parts.
• Chop the paprika into thin strips.
• Cut the onion into rings.
• Boil the potatoes in their skins, peel and cut into cubes.
• Combine all ingredients, add mushrooms, salt and pepper.
• Mix mustard with mayonnaise, season the salad with this mixture and garnish everything on top with pomegranate seeds.

What can you replace capers with?

Capers are present in many recipes for foreign dishes, which are also loved in Russia. But sometimes, instead of going around the stores looking for a jar of these fruits, you can try to find a replacement for them. For example, the familiar Olivier salad initially contained capers in its recipe, but they were replaced with great success by pickles.

Capers are also often served with fresh fish or lean meat; in this case, green olives can easily replace them. Plus, their tastes are very similar.

Capers are a delicious culinary ingredient that can add flavor and personality to any dish. They can be used for salads, sauces or as an addition to hot dishes. Despite the fact that capers are not traditionally used in Russian cuisine, experiments with their use in traditional dishes usually turn out to be successful.

Ingredients:

• Canned tuna - 1-2 cans.
• Eggs - 2-3 pcs.
• Tomatoes - 4 pcs.
• Sweet pepper - 2 pcs.
• Capers - 2 tbsp. l.
• Uncooked olives - 1 can.
• Tomato paste - 3-4 tbsp. l.
• Garlic - 2 cloves.
• Olive oil - 5 tbsp. l.
• White wine vinegar - 3 tbsp. l.
• Baguette - 1/2 pcs.
• Parsley - 1 bunch.
• Salt pepper.

Capers are a popular ingredient in Mediterranean cuisine.

Caper salad is a dish that everyone should cook at least once. Some people have long discovered jars with small olive-colored balls, boldly adding them to a variety of dishes, while others diligently avoid them, preferring the usual pickled cucumbers and olives.

And in vain, because capers are a unique product, with its help you can change the taste of a dish beyond recognition, emphasizing the characteristics of each of the ingredients.

It is not without reason that in Mediterranean cuisine, capers are actively used to prepare sauces, salads, soups, pastas, and also simply decorate the finished dish with them.

Essentially, capers are a seasoning that is obtained from the pickled buds of the caper plant, a plant native to the Mediterranean region. Their taste with piquant sourness and mustard aroma at the same time resemble many seasonings.

Fresh capers are not eaten because of their bitterness; they also cannot be boiled or fried, otherwise the entire rich flavor will be lost. Therefore, capers are salted or pickled, and it is in this form that they are found on supermarket shelves around the world.

Recipes for salads with capers are most often found in Italian, Greek and French cuisines, among them you can find both light snacks and hearty, balanced dishes.

Despite the fact that some of the nutrients are lost during pickling, capers continue to be very healthy. They contain many essential oils, iodine and various vitamins. Capers should be included in their diet by anyone who wants to strengthen the heart and normalize the activity of the thyroid gland.

There are many recipes for delicious salads with capers. Pickled caper buds go well with a variety of foods: boiled and fresh vegetables, meat and poultry, fish and seafood, leafy greens and mushrooms, pickled cheeses and eggs.

Capers are something that can and even should replace pickles in the Olivier salad, since the original recipe contained exclusively this Mediterranean product. By the way, the famous tartar sauce is prepared with capers, as well as the classic dressing for Caesar salad.

Salads with pickled capers should be prepared strictly following the recipe. For example, you should add no more than 1 teaspoon of capers, otherwise the taste of the finished dish will be too spicy.

Recipes with photos will help you prepare salads with capers correctly, and everyone in the household will appreciate the amazing and rich taste of the finished dish.

Preparation

A very tasty, versatile and light salad with tuna and capers will win the heart of every gourmet. This recipe can make one of the most delicious caper salads, but it is important to use only good quality ingredients.

1. Boil the eggs hard, peel and cut each into four parts.
2. Remove the seeds from the sweet pepper and chop the pulp into thin strips. It is best to take peppers of different colors to make the finished salad look brighter.
3. You should remove the skin from the tomatoes; to do this, you need to make a cross-shaped cut on each one, and then put it in boiling water for a few seconds. Cut the peeled tomatoes into cubes. For this salad with capers, it is better to take tomatoes with fleshy pulp and a minimum of juice.
4. Remove the fish from the jar and mash with a fork.
5. Separately prepare the dressing by combining olive oil and vinegar, whisking until smooth, adding salt and pepper.
6. Cut the olives in half.
7. Combine all ingredients in a salad bowl, add capers and dressing, mix well.
8. Dilute tomato paste with water (2 tbsp), add crushed garlic and a little salt and pepper, stir.
9. Cut the baguette into thin slices, brown on the grill or in a frying pan without oil, then spread each crouton with tomato paste and garlic.

Place the salad with capers, as in the photo, on plates, garnishing each serving with croutons and parsley sprigs.

Options

It is difficult to single out the recipe for the most delicious salad with capers, because this ingredient turns every dish into a culinary masterpiece. But if you have just begun to get acquainted with it, then you can prepare a simple but delicious salad with shrimp and capers.

1. To do this, boil the peeled potatoes in salted water, then cut them into cubes.
2. Hard boil the eggs, chop into slices. Simmer the peeled shrimp in vinegar with added salt for about 15 minutes until all the liquid has evaporated.
3. Combine everything in a salad bowl, add a tablespoon of capers, season with mayonnaise, mix well.
4. Pour mayonnaise over the finished potato salad with capers, sprinkle with chopped parsley and cool.

A very tasty salad can be made with crab sticks and capers.

1. To do this you need to chop the crab sticks;
2. Add chopped eggs, grated sweet apple, fresh cucumber and chopped cilantro;
3. Mix everything, add a tea boat of capers, green peas.
4. Season with mayonnaise, salt to taste.

Caper salad can be made with celery and chicken, potatoes and herring. A salad with capers and mushrooms, such as champignons, will delight you with an unusual taste.

Caesar salad dressing with capers

We should also tell you how to prepare Caesar salad sauce with capers.

1. It is this dressing that has a characteristic, unforgettable taste that makes the snack recognizable and popular.
2. You need to whisk 3 egg yolks, 1-2 tbsp. l. lemon juice and the same amount of sweet mustard.
3. When the mixture thickens, without stopping whisking, pour in 0.5 cups of olive oil and stir for about 5 minutes.
4. Chop garlic (4-5 cloves) and capers (1 tbsp.) and add to the sauce.
5. Heat anchovies in oil (50 g) in a frying pan, then grind and add to the rest of the ingredients.
6. Mix everything thoroughly, adding a teaspoon of Worcestershire sauce.

Caesar salad sauce with anchovies and capers is ready!

By the way, if you don’t know how to replace capers in a salad, then you can safely take olives or gherkins, adding a spicy dressing to them. Of course, the taste will not be as rich, but it will be quite close to it.

Although Russia really learned about capers only since perestroika. It was then that jars of capers began to appear on store shelves. However, few housewives knew what to do with them.

It is only now clear that capers are an excellent spice, reeking of mustard, a whole bouquet of spices with a piquant sourness. One feature of capers is that they cannot be heat-treated, otherwise the entire flavor range is lost. Therefore, manufacturers pickle or pickle capers.

Meanwhile, unopened caperberry buds are extremely useful. They are rich in essential oils, vitamins and iodine. Thanks to frequent consumption of capers, you can strengthen the cardiovascular system and restore thyroid function. Cypress oil also has unique properties, which can heal sunburn and promote hair growth.

Mediterranean cuisine is especially replete with recipes for various dishes with capers. As a rule, they are used as a decoration for main dishes, meat, fish and vegetable salads. Capers go well in tandem with olives, tomatoes, various types of fish fillets, mozzarella cheese and eggs.

However, it is important to know when to stop. It is better to take no more than one teaspoon of capers per serving, otherwise the taste of the food will be completely overwhelmed by the spicy taste of capers.

In our next issue we will tell you about Greek, French, Spanish and Italian salads with capers. So, the basic recipes.

Tuna salad with croutons

Ingredients needed to make tuna salad:

• chicken eggs – 2 pcs.
• bell pepper – 2 pcs.
• tomatoes – 4 pcs.
• canned tuna – 200 g
• salt - to taste
• ground black pepper - to taste
• wine vinegar (white) – 3 tablespoons
• olive oil – 150 g
• olives – 200 g
• capers – 2 tablespoons
• tomato paste – 4 tablespoons
• garlic – 1 clove
• baguette – 0.5 pcs.
• parsley

First you need to hard-boil chicken eggs, then peel and cut into quarters. You need to take bell peppers in two colors (red and yellow), peel them, remove the seeds and cut into thin strips.

Tomatoes need to be fleshy so that there is no excess liquid. First, cut them, scald them with boiling water and remove the peel. Then cut the pulp into strips.

Open the can of tuna, strain the excess liquid through a colander and mash with a fork until smooth.

To prepare the dressing for this salad, you need to mix salt, ground black pepper, vinegar and olive oil.

The olives must be strained from the liquid and combined with the capers with the rest of the prepared ingredients. Then pour the prepared sauce over everything and mix thoroughly.

After this, you need to mix tomato paste and 2 tablespoons of water. Add garlic crushed through a garlic press to the paste, add salt and pepper to taste.

The baguette should be cut into pieces and grilled, then taken out and spread with tomato sauce while still hot. The finished croutons need to be placed on plates along with the salad. You can decorate the salad with parsley sprigs.

Salad with shrimp

Ingredients needed to make shrimp salad:

• shrimp – 1 kg.
• potatoes – 0.5 kg
• capers – 70 g
• mayonnaise – 200 g
• chicken eggs – 5 pcs.
• parsley
• table vinegar - to taste
• salt - to taste

The shrimp should first be washed and cooked in vinegar and salt, without adding water. They will be ready in 15 minutes.

Before you cook potatoes, you need to peel them. When it's ready, cut it into cubes.

Chicken eggs must be hard-boiled, peeled and cut into small pieces or slices.

All prepared ingredients must be combined, add capers and season with 2 tablespoons of mayonnaise. Mix everything thoroughly and place in a salad bowl. Pour the rest of the mayonnaise on top and garnish with finely chopped parsley.

Unusual salad with herring

Necessary ingredients for preparing an unusual salad:

• lightly salted herring – 1 pc.
• chicken eggs – 8 pcs.
• capers – 50 g
• red caviar – 20 g
• green onion feathers – 100 g
• mashed potatoes – 50 g
• mayonnaise – 75 g
• lemon – 0.5 pcs.

First you need to clean the herring, fillet it and cut it into small pieces. Chicken eggs should be hard-boiled, peeled and cut into slices.

This salad should be laid in layers, alternating herring and eggs. Each layer must be sprinkled with finely chopped green onions and capers.

To make the dressing, mix mashed potatoes, mayonnaise and lemon juice. Whisk everything thoroughly and pour the finished salad on top, but only just before serving.

You can decorate such a dish with caviar paint.

Ingredients needed to make an inexpensive salad:

• vermicelli (pasta) – 500 g
• chicken eggs – 4 pcs.
• mayonnaise for dressing – 100 g
• capers – 1 teaspoon
• canned green peas – 3 teaspoons
• bell pepper – 0.5 pcs.
• mushrooms – 4 pcs.
• mustard – 1 tablespoon
• salt - to taste

Pasta should be thrown into boiling water, salted and cooked until tender, then strain through a colander and season with mayonnaise.

Chicken eggs must be hard-boiled, peeled and cut into slices. Bell peppers must be peeled, seeds removed and cut into strips. Mushrooms should be boiled in salted water and cut into cubes.

Open the jar of green peas, drain the liquid and take the required amount of peas.

All ingredients must be combined with noodles, capers, canned green peas and sweet mustard must be added. Mix everything thoroughly and can be served.

Mushroom salad with capers

Ingredients needed to prepare the salad:

• herring fillet – 4 pcs.
• canned champignons – 200 g
• small cucumbers – 5 pcs.
• potatoes – 4 pcs.
• pomegranate seeds
• blue salad onion – 0.5 pcs.
• canned red paprika – 1 pc.
• capers in table vinegar - 2 tablespoons
• French mustard – 1 tablespoons
• mayonnaise – 30 g
• milk
• salt, ground black pepper - to taste

First, soak the herring in milk and cut into small pieces. Small cucumbers should be cut lengthwise into four parts. The canned paprika must be removed from the jar, drained off the excess brine and cut into thin strips. The onion should be peeled and cut into rings.

You need to open the jar of mushrooms, drain the liquid, and put the champignons in a bowl. The potatoes should be boiled with their skins on, then peeled and cut into cubes.

All prepared salad ingredients must be combined, salt and pepper to taste and seasoned with sauce. To prepare the sauce you need to mix French mustard with mayonnaise. The finished dish must be thoroughly mixed and garnished with pomegranate seeds and capers. This salad can be served immediately.

Bruschetta with caper and anchovy sauce