Fried Caper Panzanella - Rustic Italian Bread Salad with Crispy Capers - Recipe By Me

Ingredients

• 3 tablespoons olive oil
• ½ cup capers, drained and patted dry
• 200g sourdough focaccia bread, thinly sliced into 2-inch pieces, ½-inch thick
• 2 pounds (900g) heirloom tomatoes, sliced into 2-inch pieces, ½-inch thick
• 3 tablespoons vegan butter
• 1 large shallot, sliced
• 3 cloves garlic, chopped
• 1 teaspoon crushed red pepper flakes
• 1 tablespoon fresh oregano leaves
• 1 tablespoon fresh thyme leaves
• 1 tablespoon red wine vinegar (or sherry vinegar)
• Freshly cracked black pepper and salt, to taste