Name: Panzanella Tomato Toast with Crispy Capers and Basil Leaves
Cook time: 10 minutes
Total time: 10 minutes
Yield: 6 Servings
Ingredients: 1/2 cup olive oil; 1/4 cup drained, dried capers; Kosher salt; 15 washed, well-dried fresh basil leaves; 1/2 large English hothouse cucumber, quartered, sliced 1/4" thick; 1 pound heirloom tomatoes, chopped (about 3 cups); 1/4 cup thinly sliced red onion; 2 tablespoons red wine vinegar; Freshly ground black pepper; 6 slices sesame-seeded Italian bread or country bread, toasted; 2 garlic cloves, halved

Two slices of panzanella tomato toast on a white plate with a metal spoon next to them.

Photo by Tara Donne, food and prop styling by Ali Nardi

This juicy, crunchy salad-on-toast gets even more texture (and flavor) thanks to quickly fried capers and basil.

Recipe information

Total Time
10 minutes
Yield
6 Servings

Ingredients

1/2 cup olive oil

1/4 cup drained, dried capers

Kosher salt

15 washed, well-dried fresh basil leaves

1/2 large English hothouse cucumber, quartered, sliced 1/4" thick

1 pound heirloom tomatoes, chopped (about 3 cups)

1/4 cup thinly sliced red onion

2 tablespoons red wine vinegar

Freshly ground black pepper

6 slices sesame-seeded Italian bread or country bread, toasted

2 garlic cloves, halved

Preparation

Step 1
Heat oil in a medium skillet over medium-high. Add capers and fry, stirring occasionally, until crisp, about 2 minutes. Using a slotted spoon, transfer capers to a paper towel-lined plate to drain and season with salt. Fry basil in batches in same skillet until crisp, about 30 seconds. Transfer to paper-towel lined plate and season with salt. Let oil in pan cool slightly.
Step 2
Toss cucumber, tomatoes, onion, vinegar, fried capers, and 1/4 cup warm caper-basil oil in a large bowl. Season with salt and pepper. Vigorously rub one side of hot toasts with garlic, then top with tomato mixture. Top with fried basil leaves and serve warm.

Recipe notes

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