Panzanella Salad with Crispy Capers and Tinned Fish

This panzanella salad recipe is a tomato lover's dream! The crusty bread soaks in every drop of flavor and the tinned fish makes it filling enough for a meal. Enjoy all summer, or as long as you can get ripe, juicy tomatoes!

Course Entree Salad, Salad

Cuisine Italian, Italian American

Keyword Bread Salad, Panzanella, Panzanella Salad, Summer Salad, Tomato Salad

Prep Time 7

Cook Time 18

Total Time 25

Servings servings

Calories 460kcal

Author Cara Harbstreet

Ingredients

8 oz sourdough bread or similar hearty, crusty bread
20 oz tomatoes about 1 package cherry tomatoes or 4 full size tomatoes
1 medium cucumber chopped into half moons
1/2 medium red onion chopped
1/4 cup capers drained
1/4 cup neutral cooking oil such as canola or vegetable oil, for frying the capers
2-3 tins canned fish such as salmon, tuna, trout, mackerel, or similar packed in olive oil
1/3 cup fresh basil chopped

For the Dressing

1 pinch coarse salt for salting the tomatoes
1/4 cup olive oil
1 tbsp white wine vinegar
2 tsp dijon mustard
1 1/2 tsp grated garlic about 2 large cloves, 3 small cloves,
1/4 tsp black pepper
2 tbsp tomato juice from the salted tomatoes

Instructions

Preheat the oven to 300 degrees F.
Cut or tear the bread into 1-inch pieces, or roughly bite-sized pieces. Lightly drizzle with olive oil or nonstick cooking spray (optional) and spread on a baking sheet in a single layer. Toast in the heated oven for 15 minutes, placing under the broil for an additional 2-3 minutes until golden brown and crunchy.
While the bread is toasting, slice or chop the tomatoes into bite-sized pieces. Place a colander into a large mixing bowl, then add the tomatoes to the colander along with a generous pinch of salt. Toss to combine, then let stand for at least 10 minutes, allowing the juices from the tomatoes to collect in the bowl.
Meanwhile, prepare the crispy capers by heating the cooking oil in a small, shallow pan over medium heat. Once the oil is hot, add the caper. Let them sizzle for 2-3 minutes or until the pods burst open and they turn a dark green color with a crispy texture. Drain the excess oil and spread on a paper towel to cool.
As the capers cool, chop the red onion, cucumber, and basil.
When ready to build your salad, removed the colander holding the tomatoes. Add the remaining ingredients for the dressing and whisk until combined.
Toss in the toasted bread and coat with the dressing, then mix in the tomatoes, cucumbers, red onions, and half of the basil and capers.
Plate the salad, adding the tinned fish on top to avoid breaking apart the flaky pieces too much. Top with the remaining basil and capers, and serve immediately. Enjoy!

Notes

Serve with any additional toppings or garnishes you choose to use. Eat immediately to avoid overly soggy bread, as it will absorb the dressing and moisture from the veggies the longer it sits.

Nutrition