Santorini Caper Topping (Kaparokoumba)

This classic caper topping is a signature dish of Santorini and nearby Therasia, but the combination of capers and fava is savored all over the Cyclades.


  • 3 tablespoons extra virgin Greek olive oil
  • 3 scallions or 1 medium onion coarsely chopped
  • 1 garlic clove minced
  • ½ cup sun-dried tomatoes soaked in a little warm water
  • ½ cup grated fresh tomato or more, to taste
  • 2-4 tablespoons capers rinsed and drained or sun-dried capers, soaked in water
  • 3 tablespoons red wine or Santorini aged Assyrtico vinegar


  1. Heat olive oil in a large skillet and sauté the scallions or onion until soft and lightly browned. Add the garlic, toss and cook, about a minute. Add the sun-dried tomatoes and their juices and let the juice cook off a bit.
  2. Add the fresh tomato and cook until slightly thickened. Add the capers, toss. Finish off with vinegar. Use this as a topping for fava or as a bed for the favokeftedes, and drizzle with a little raw extra virgin olive oil.
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