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.
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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
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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.
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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.