I have taken the liberty of adding mint.
Drain the capers and put them in a bowl with the lemon juice, zest, and olive oil.
Slice the onions crosswise
Add the parsley to the onion bowl, and then add everything in the caper bowl to the onion and parsley. Grind lashings of black pepper into the bowl, toss briefly, and serve with big slabs of hot grilled country bread.
© 2002 Jeremiah Tower. All rights reserved.