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Epicurious

Panzanella Tomato Toast with Crispy Capers and Basil Leaves

By Rebekah Peppler

4.3

(4)

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

  1. 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.

TagsToastSandwichItalian AmericanItalianEuropeanRed OnionOnionRoot VegetableVegetableHeirloom TomatoTomatoBasilHerbs & SpicesStarterSideLunchNut FreeDairy FreeVegetarianVegan30 Minutes or LessFryEpicurious

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