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This bright panzanella turns basic ingredients into a colorful summer treat, showing off the perfect combo of crunchy fried capers, crusty bread, and ripe heirloom tomatoes. The tangy dressing cuts through the buttery richness for a dish that really lets peak-season tomatoes shine.
I whipped up this dish when my homegrown tomatoes were practically falling off my counter. What began as just using up extras quickly turned into my family's top summer request, showing up at both our regular Tuesday dinners and special weekend gatherings.
Ingredients
- Olive oil: Forms the base for making those capers and bread nice and crispy without being too heavy
- Capers: Create small explosions of salty goodness when fried crisp; try to grab salt-packed ones for extra flavor
- Sourdough focaccia: Gives that perfect firm but tender bite; slightly stale bread works even better
- Vegan butter: Makes a smooth, rich dressing that doesn't steal the spotlight from the tomatoes
- Shallot: Brings a gentle oniony taste with a touch of sweetness; cut them thin so they cook quickly
- Garlic: Adds that must-have flavor punch to the dressing; always go with fresh cloves
- Crushed red pepper flakes: Add just enough heat to make things interesting; put in more or less as you like
- Fresh herbs (oregano and thyme): Soak the oil with their natural flavors for the biggest taste impact
- Red wine vinegar: Adds that zingy kick that pulls everything together; don't skimp on quality here
- Heirloom tomatoes: Take center stage in this dish; 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. Drop in completely dried capers, which will pop and sizzle at first, and give them an occasional stir for 6–8 minutes. You'll know they're done when they open slightly and feel crunchy all the way through. Take them out right away so they don't burn.
- Toast the Bread:
- Toss sliced focaccia into the same hot pan with the leftover caper-flavored oil. Let it sit untouched for 3 minutes before flipping to brown the other side. The bread should get a nice golden outer layer while staying a bit chewy inside. If the pan looks dry, add a splash more oil. Once done, move the toasted bread to your serving dish.
- Create the Aromatic Dressing:
- In another small pan, melt vegan butter over medium-high heat until it bubbles. Toss in shallots and cook for 1 minute before adding garlic, red pepper flakes, and fresh herbs. The herbs will crackle and smell amazing as everything softens, taking about 2–3 minutes. Add salt and pepper to taste. Take it off the heat once shallots look clear but before the garlic turns brown.
- Assemble the Salad:
- Carefully add sliced tomatoes to the bowl with your toasted bread. Splash with red wine vinegar and mix gently. Pour the warm herb butter mixture over everything, making sure to scrape out all the tasty bits from the bottom of the pan. Toss again with a light touch. Top it all with the crispy capers and a sprinkle of flaky salt. Eat right away for the best texture.
I stumbled on the wonder of fried capers by total chance when I accidentally dropped some into hot oil while cooking something else. The flavor blast from these tiny transformed bits totally changed how I make salads. Now my family measures all panzanellas against this version with its spot-on mix of crunch, salt, and herb-filled goodness.
The Magic of Perfect Timing
This dish really comes alive during tomato prime time, usually mid to late summer. The sweet intensity of sun-ripened heirlooms balances perfectly with the savory components. When it's colder outside, you might want to swap in cherry tomatoes, which often taste better off-season. Let your tomatoes warm up to room temperature before using them to bring out their natural sweetness.
Creative Variations
Beef up this panzanella into a fuller meal by adding some protein. Chunks of grilled salmon make a fantastic dinner salad, while white beans create a filling vegetarian option. If you're into cheese, tear up some burrata or fresh mozzarella for a creamy touch. The basic recipe plays well with other summer veggies like sliced cucumbers, fresh corn, or thin strips of fennel.
Bread Selection Matters
While old-school panzanella uses day-old bread, sourdough focaccia takes this version up a notch with its airy texture and slight sourness. The olive oil already in focaccia helps it brown better and soak up flavors. If you need to use something else, go for sturdy options like ciabatta, rustic loaves, or even good crusty baguettes. Stay away from soft sandwich bread, which will just turn mushy instead of soaking up the tasty dressing.
Share this colorful salad with your favorite people—it's basically summer in a bowl!
Recipe Q&A
- → What can I substitute for vegan butter?
Normal butter works just fine in the same amount. If you want other dairy-free options besides vegan butter, try using olive oil with a tiny bit of nutritional yeast for extra flavor, or just good olive oil by itself tastes great too.
- → Can I make this bread salad ahead of time?
For the best crunch, get everything ready separately up to 4 hours early: cook the capers, toast your bread chunks and leave them out unwrapped, mix up the dressing, and cut the tomatoes. Don't mix it all together until about 5-10 minutes before you'll eat it so the bread doesn't turn mushy.
- → What bread works best if I can't find sourdough focaccia?
Any hearty bread with good structure will do fine - try ciabatta, a country-style loaf, or plain sourdough instead. What matters most is picking bread that can soak up the dressing but still keep some firmness without falling apart.
- → How can I make this bread salad more filling for a main dish?
Toss in some protein like white beans, chickpeas, or bits of cooked chicken. For extra veggies, add cucumber chunks, colorful peppers, or sliced avocado. You can also drop in some little mozzarella balls or burrata for creaminess, or some olives for that Mediterranean touch.
- → Can I use regular tomatoes instead of heirloom?
Sure, any juicy, tasty tomatoes will do the job. Try Roma, beefsteak, or little cherry tomatoes as good options. For the most flavor, let your tomatoes sit out at room temp before using them, and if they aren't very sweet, add a tiny bit of sugar to bring out their natural taste.
- → What herbs can I substitute if I don't have fresh oregano and thyme?
Fresh basil and parsley work great instead. Marjoram or rosemary are good too but use less rosemary since it's pretty strong. If you only have dried herbs, just use about a third of what the recipe calls for fresh ones and add them earlier when you're cooking.