Name: Panzanella Tomato Toast with Crispy Capers and Basil Leaves
Cook time: 10 minutes
Total time: 10 minutes
Yield: 6 Servings
Ingredients: 1/2 cup olive oil; 1/4 cup drained, dried capers; Kosher salt; 15 washed, well-dried fresh basil leaves; 1/2 large English hothouse cucumber, quartered, sliced 1/4" thick; 1 pound heirloom tomatoes, chopped (about 3 cups); 1/4 cup thinly sliced red onion; 2 tablespoons red wine vinegar; Freshly ground black pepper; 6 slices sesame-seeded Italian bread or country bread, toasted; 2 garlic cloves, halved

Two slices of panzanella tomato toast on a white plate with a metal spoon next to them.

Photo by Tara Donne, food and prop styling by Ali Nardi

This juicy, crunchy salad-on-toast gets even more texture (and flavor) thanks to quickly fried capers and basil.

Recipe notes

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