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Panzanella Tomato Toast with Crispy Capers and Basil Leaves

Panzanella Tomato Toast with Crispy Capers and Basil Leaves

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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This vibrant panzanella tomato toast offers a fresh, modern take on the traditional Tuscan bread salad. By deconstructing the classic flavours and serving them on garlic-rubbed sourdough or seeded bread, you create a sophisticated vegan brunch or light lunch that celebrates high-quality seasonal produce. The star of the dish is the combination of juicy heirloom tomatoes and crisp cucumber, elevated by the salty crunch of flash-fried capers.

Ideal for warm summer evenings or as an impressive starter for a dinner party, this dish focuses on texture and aromatic herbs. The infused oil used to fry the basil and capers adds a deep, savoury richness that ties the fresh vegetables and toasted bread together. It is a plant-based recipe that feels truly indulgent while remaining naturally healthy and packed with Mediterranean brightness.

Ingredients for Panzanella Tomato Toast with Crispy Capers and Basil Leaves

120ml olivolja
60ml drained, dried capers
Koshersalt
15 washed, well-dried fresh basil leaves
1/2 large English hothouse cucumber, quartered, sliced 1/4" thick
450g heirloom tomatoes, chopped (about 475g )
60ml thinly sliced red onion
2 matskedar rödvinsvinäger
Nymalen svartpeppar
6 slices sesame-seeded Italian bread or country bread, toasted
2 garlic cloves, halved

How to make Panzanella Tomato Toast with Crispy Capers and Basil Leaves

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.

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.

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