Roasted lemon caper salsa verde

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  • 1/2 of a lemon, cut in  in ¼” slices

  • 4 tablespoons olive oil

  • 1-2 cloves garlic, minced or grated

  • 1/4 cup fresh oregano, chopped

  • kosher salt and pepper

  • 2 Tbsp chopped fresh basil

  • 1 Tbsp capers

  • 1 Tbsp fresh lemon juice

  • 4-ounces feta cheese finely cubed 

Preheat the oven to 425 degrees F.

On a baking sheet, toss lemon slices1 tablespoon olive oil and a small pinch of salt. Transfer to the oven and roast 10 minutes or until the lemons are charred. Remove the lemon from the pan finely chop the roasted lemon (peel and all) and add to a small bowl along with the garlic, oregano and basil, capers remaining 3 tablespoons olive oil, lemon juice and feta cheese.Use to dress warm roasted potatoes ,grilled chicken or fish.

Store refrigerated for up to a week in a glass jar.

Sauces + Condimentsdanielle acken