Caper, Scallion, and Parsley Spread

Preparation info
  • Makes about 2½ cups ; serves

    8 to 10

    • Difficulty


Appears in

By Aglaia Kremezi

Published 2014

  • About

This recipe, from the Greek island of Tinos, is based on a traditional Lenten meze. Serve as an appetizer with fresh and crusty bread or toast, or use as a dressing for steamed potatoes or cauliflower. It can also work as a refreshing sauce for summer pasta dishes, best served at room temperature. The quality of the capers is crucial. I suggest you avoid the small, commercial capers commonly found in supermarkets. Large salt-packed capers (see Sources) are the