Author: Carolyn Severin, Hamama Success Team Member Prep Time: 10 minutes Cook Time: 10 minutes Makes: 4-6 servings This is a delicious spin on a classic Panzanella. The fried capers give this dish a great burst of flavor and texture. The herby, garlicky & buttery dressing will have you eating more than one serving, no doubt! Ingredients: 3 tbsp olive oil ½ cup capers, drained and patted dry 7 oz focaccia or ciabatta bread, thinly sliced into 2-inch pieces, ½” thick 3 heaping tbsp butter 1 large shallot, sliced 3 garlic cloves , chopped 1 tsp crushed red pepper flakes (optional) 1 tbsp fresh oregano leaves, chopped 1 tbsp fresh thyme leaves, chopped 1 tbsp red wine vinegar or sherry vinegar 2 lbs heirloom tomatoes, sliced into 2-inch pieces, ½” thick Garnish: Rutabaga microgreens Salt and pepper to taste Instructions: In a large skillet, heat the olive oil on medium-high heat. Once hot, add the capers and cook for 6-8 minutes, stirring every so often, until crispy. Add the bread slices in the same skillet with any leftover oil (drizzle in a little more oil, if needed) and cook until golden brown on both sides, about 3 minutes. Add the bread to a large bowl and set aside. Prepare the dressing: In a small pan on medium- high heat, add the butter, shallots, garlic, crushed red pepper flakes, oregano leaves, thyme leaves and a sprinkling of salt and pepper. Bring to a sizzle and cook for a few minutes, until the shallots and garlic are tender and the oregano leaves are crisp. Remove from heat and set aside. To assemble, add the tomatoes to the large salad bowl with the bread and gently toss. Add the red wine vinegar & the prepared dressing and gently toss again. Right before serving, sprinkle the fried capers and fresh Rutabaga microgreens over the top, and serve.
