The caperberry is the fruit of the caper bush. I love them because they have a unique taste. This salad is a favorite of mine for summer. You can serve it hot or cold.

I like to use spaghetti. I think it’s the best pasta for this recipe. The feta cheese must be sheep’s milk feta, it will not be as creamy if you use anything else.

• 1 lb spaghetti cooked drained and cooled
• 1 pint of cherry tomatoes sliced in half
• 8 oz sheep’s milk feta crumbled
• 2 large cloves garlic
• 1 bunch of fresh basil
• 1 1/2 cups fresh parsley
• 1 jar 8.4 oz jar of caperberries.. stems removed ( I use the La Caperelle brand)
• 1/4 red wine vinegar
• 3/4 cup of olive oil

Place the top 3 ingredients in a large pretty bowl.

In the food processor place, the next 5 ingredients and process into a paste with the processor running add 3/4 cup of good olive oil.

Toss the ingredients form the processor into the large bowl.