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Panzanella Tomato Toast with Crispy Capers and Basil Leaves

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026

Meets Patient’s editorial guidelines

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.

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Ingredients for Panzanella Tomato Toast with Crispy Capers and Basil Leaves

  • 120ml olive oil

  • 60ml drained, dried capers

  • Kosher salt

  • 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 tablespoons red wine vinegar

  • Freshly ground black pepper

  • 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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