Loading…
All-herb salad with capers, lemon, and olive oil. Pure Mykonian brightness — herbs as the main event, not a garnish.
Cooking Mode
Step-by-step cooking
Opens a fullscreen cooking view and keeps your screen awake while you cook.
ingredients
🥬 PRODUCE
•
1 cup flat-leaf parsley leaves
•
1 cup fresh mint leaves
•
½ cup fresh dill fronds
•
½ cup fresh basil leaves
•
2 celery stalks, very thinly sliced
•
Zest and juice of 1 lemon
🫙 PANTRY
•
3 tbsp capers, rinsed
•
3 tbsp extra-virgin olive oil
•
1 tsp honey
•
Salt
•
Black pepper
Mykonos
Herb & Caper Salad
Fresh herbs and capers in lemon olive oil.
All-herb salad with capers, lemon, and olive oil. Pure Mykonian brightness — herbs as the main event, not a garnish.
Ingredients
🥬 PRODUCE
— 1 cup flat-leaf parsley leaves
— 1 cup fresh mint leaves
— ½ cup fresh dill fronds
— ½ cup fresh basil leaves
— 2 celery stalks, very thinly sliced
— Zest and juice of 1 lemon
🫙 PANTRY
— 3 tbsp capers, rinsed
— 3 tbsp extra-virgin olive oil
— 1 tsp honey
— Salt
— Black pepper
Prep
🔪 PREP FIRST
— Pick all herb leaves — stems off.
— Keep them whole — do not chop.
— Slice celery paper-thin on the diagonal.
— Rinse and dry capers.
Method
STEP 1 — MAKE DRESSING
— Whisk olive oil, lemon juice and zest, honey, salt, and pepper.
STEP 2 — ASSEMBLE
— Toss herbs and celery together gently.
— Scatter capers throughout.
STEP 3 — DRESS & SERVE
— Drizzle dressing over.
— Toss very gently — whole herbs bruise easily.
— Serve immediately.
👉 This salad has a 5-minute window. Dress it and serve it.
Chef's Note: Whole herb leaves, not chopped. Chopped herbs bruise and turn bitter. Treat them like lettuce.