Fried Caper Panzanella
Experience the delightful fusion of flavors in our Fried Caper Panzanella, a vibrant twist on the classic Italian salad. This refreshing dish combines crispy fried capers with juicy cherry tomatoes and crunchy cucumbers, all nestled in toasted bread. Perfect for summer gatherings or weeknight dinners, this easy recipe is sure to impress your guests while requiring minimal effort. Enjoy a feast for the senses with every bite!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Salad
- Method: Baking/Frying
- Cuisine: Italian
Ingredients
Scale
- 4 cups stale ciabatta or sourdough bread, cubed
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, thinly sliced
- 2 tablespoons dried oregano
- 1/2 cup jarred capers, rinsed and drained
- 1/4 cup extra virgin olive oil (divided)
- 2 tablespoons balsamic vinegar
- Salt and pepper to taste
Instructions
- Preheat oven to 375F (190C). Spread bread cubes on a baking sheet, drizzle with 2 tablespoons olive oil, and bake for 10-15 minutes until golden brown.
- In a small saucepan over medium heat, heat enough oil to cover the bottom. Fry capers for about 2-3 minutes until crispy. Drain on paper towels.
- In a large mixing bowl, combine halved cherry tomatoes and sliced cucumber.
- In a separate bowl, whisk together remaining olive oil, balsamic vinegar, oregano, salt, and pepper.
- Add toasted bread to the bowl of vegetables and pour dressing over the top. Toss gently to combine.
- Serve immediately topped with fried capers.
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 320
- Sugar: 5g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg