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This panzanella salad turns basic ingredients into a colorful summer meal, bringing together crunchy fried capers, crisped bread, and ripe heirloom tomatoes. The tangy acidity cuts through the smooth buttery dressing, creating a dish that really lets peak-season tomatoes shine.
I whipped up this dish when my garden tomatoes were practically taking over my kitchen. What began as a practical solution soon became my family's top summer request, showing up at both everyday meals and special occasions.
Ingredients
- Olive oil: Forms the base for making capers and bread crispy without being too heavy
- Capers: Give little pops of salty flavor when fried to a crisp; try to find salt-packed ones for better taste
- Sourdough focaccia: Has that ideal firm yet soft texture; slightly stale bread works best
- Vegan butter: Makes a rich dressing that doesn't overshadow the tomatoes
- Shallot: Offers gentle onion flavor with a touch of sweetness; cut them thinly so they cook quickly
- Garlic: Adds key aromatic flavor to the dressing; always use fresh instead of jarred
- Crushed red pepper flakes: Add just enough heat to liven things up; you can add more or less
- Fresh herbs (oregano and thyme): Release their flavors into the oil for maximum taste
- Red wine vinegar: Adds the perfect punch of acidity; don't skimp on quality here
- Heirloom tomatoes: Take center stage; pick juicy, aromatic ones in different colors
Step-by-Step Instructions
- Fry the Capers:
- Warm olive oil in a big skillet over medium-high heat until it glistens but doesn't smoke. Toss in well-dried capers, which will pop and sizzle, and stir now and then for 6–8 minutes. They're done when they open slightly and feel crispy all the way through. Take them out right away so they don't burn.
- Toast the Bread:
- Put your sliced focaccia into the same hot pan with the leftover caper oil. Let it sit untouched for 3 minutes before flipping to brown the other side. You want a golden outside while keeping some softness inside. Add a bit more oil if needed. Move the toasted pieces to your serving dish.
- Create the Aromatic Dressing:
- In another small pan, melt your vegan butter over medium-high heat until it bubbles. Toss in shallots and cook for a minute before adding garlic, red pepper flakes, and herbs. Everything will sizzle and smell amazing as the shallots soften, taking about 2–3 minutes. Add salt and pepper to taste. Take it off the heat once shallots turn clear but before garlic gets brown.
- Assemble the Salad:
- Carefully add your sliced tomatoes to the bowl with the toasted bread. Splash with red wine vinegar and mix gently. Pour the whole warm herb butter mixture over everything, making sure to scrape all the tasty bits from the pan. Toss once more with a light touch. Sprinkle the crispy capers on top and finish with a pinch of flaky salt. Eat right away for the best texture.
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I stumbled on how amazing fried capers are by chance when I dropped some into hot oil while cooking something else. The flavor burst from these tiny transformed buds totally changed how I make salads. Now my family compares all panzanellas to this version with its ideal mix of crunch, salt, and herby richness.
Why Timing Matters
This dish really comes to life during mid to late summer when tomatoes peak. The sweet intensity of sun-ripened heirlooms balances perfectly with the savory components. In colder months, try using small cherry tomatoes since they taste better year-round. Let your tomatoes warm up to room temperature before using them to bring out their full flavor.
Creative Variations
Bulk up this panzanella for a fuller meal by adding some protein. Chunks of grilled salmon make it a fancy dinner salad, while white beans create a filling vegetarian option. If you love cheese, tear up some burrata or fresh mozzarella for creamy goodness. The basic recipe works great with other summer veggies like cucumber slices, fresh corn, or thin strips of fennel.
Picking The Right Bread
While old-school panzanella uses dry bread, sourdough focaccia takes this version up a notch with its airy texture and slight tang. The olive oil already in focaccia helps it brown better and soak up flavors. If you need to swap breads, go for something sturdy like ciabatta, rustic loaf, or even a nice baguette. Stay away from soft sandwich bread that'll just turn mushy instead of soaking up the dressing properly.
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Share this bright salad with your loved ones—it's basically summer in a bowl!
Frequently Asked Questions
- → What’s an alternative to vegan butter?
Regular butter works great as a direct swap, or if you’re going dairy-free, try olive oil with a bit of nutritional yeast for added depth. Even plain olive oil adds wonderful flavor on its own.
- → Can I prep this salad in advance?
To keep the texture nice, prep separate elements up to 4 hours in advance—fry the capers, toast the bread (leave it uncovered), make the dressing, and slice the tomatoes. Toss everything together just before serving to avoid soggy bread.
- → What bread works well if sourdough focaccia isn’t available?
Any hearty, rustic loaf like ciabatta, a country-style bread, or regular sourdough will work just fine. The goal is a bread that soaks up the dressing but stays intact without falling apart.
- → How do I make this salad more filling?
Add some protein like grilled chicken, white beans, or chickpeas. Throw in extra veggies such as cucumber or bell peppers, or add creaminess with mozzarella, burrata, or avocado. For some Mediterranean flair, toss in olives too.
- → Can I use regular tomatoes instead of heirlooms?
Absolutely! Use flavorful varieties like Roma, beefsteak, or cherry tomatoes. Let them sit at room temperature before cutting to boost their taste, and if they’re a bit bland, sprinkle on a pinch of sugar for sweetness.
- → Which herbs can I use if oregano and thyme aren’t available?
Basil and parsley are great picks. Marjoram or rosemary also fit, though use rosemary sparingly since it’s strong. If substituting with dried herbs, cut the amount to a third and add earlier in the cooking.