Fried Caper Panzanella
Fresh tomato salad with fried capers, bread, herbs, garlic, shallots and sherry dressing
Ingredients
- 1/4 cup olive oil I used garlic olive oil
- 1/2 cup capers drained
- 2 cups cubed bread rye, sourdough other sturdy bread
- 1 shallot sliced thinly
- 4 garlic cloves minced
- sprinkle of red pepper flakes
- 1 tsp fresh oregano minced or used dried and use 1/2 tsp
- 1 tsp fresh thyme minced or used 1/2 tsp dried
- 2-3 tbsp sherry vinegar to taste
- salt and pepper
- 2-3 lbs good tomatoes cut into large pieces
Instructions
- Cut the tomatoes and place in a large bowl.
- Heat 1/2 the oil in a large skillet over medium high and add the capers. Fry until they are crispy (about 5 min). Using a slotted spoon, remove them from the oil and add the rest of the oil.
- Add the bread cubes and toss to coat. Cook, stirring occasionally until the bread is toasted on the outside but still chewy in the inside. Reduce heat if needed to prevent burning. Add the garlic and shallot and sprinkle the pan with salt and pepper. Toss and continue to cook for another 1-2 minutes. Add the capers and toss. Place this mixture in the bowl with the tomatoes and sprinkle with sherry vinegar and more salt and pepper. Add the herbs and red pepper flakes. Gently toss and taste the seasoning. Adjust as needed and serve right away while the bread is still a bit crisp.
Tried this recipe?Let us know how it was!