Capers are the unopened buds of the Capparis spinosa plant, harvested and preserved in salt or brine.
They are valued for their intense, salty flavor with slightly tangy notes and are used to enhance dishes such as pasta, fish, salads, and sauces.

Celery is characterized by long, fleshy, and fibrous stalks, usually light green in color, with dark green leaves.

The stalk can be eaten both raw and cooked. Raw celery is often used as a fresh snack or added to salads for its crunchiness and fresh flavor. It can also be used to add flavor and crunch to soups, stews, sauces, and other cooked dishes.

Celery has a slightly salty and aromatic taste, with a mildly bitter aftertaste. The leaves of celery can also be used as an herb to season dishes or as a garnish.

Cherry tomatoes tend to be sweeter and slightly more aromatic than larger tomatoes. They have a tender texture and juicy flesh, making them ideal for eating raw in salads or as a fresh snack. They can also be used in sauces, dressings, pasta dishes, and pizzas to add sweetness and freshness.