→ Base for Panzanella
01 -
Small focaccia chunks, about 200g each, 2 inches wide, ½-inch thick
02 -
2 pounds (900g) heirloom tomatoes, chopped into 2-inch pieces, ½-inch thick
03 -
Capers, dried with paper towels, ½ cup
04 -
Olive oil, 3 tablespoons
→ Dressing with Fresh Herbs
05 -
Vegan butter, 3 tablespoons
06 -
A large shallot, thinly sliced
07 -
3 garlic cloves, minced
08 -
Some chili flakes, 1 teaspoon, depending on heat preference
09 -
Oregano leaves, 1 tablespoon, fresh
10 -
Thyme leaves, fresh, 1 tablespoon
11 -
Red or sherry vinegar, 1 tablespoon
12 -
Salt and freshly ground black pepper to suit your taste