Panzanella Salad with Tuna, Tomatoes and Olives
Use this recipe as a template for one-bowl summer lunch salads with the same dressing and bread, but varying salad ingredients; try adding leftover veggies, like roasted corn kernels. For vegetarian protein alternatives, replace tuna with cooked beans or diced, fresh mozzarella cheese.
- 3 cups whole-wheat sourdough bread cut into 1-inch cubes
- 5 tablespoons extra-virgin olive oil divided
- 3 tablespoons red wine vinegar
- 1½ cups cooked chickpeas drained and rinsed
- 5 ounces skipjack tuna; packed in water drained
- 1 cup (about 1 largcucumber diced
- ½ cup radishes thinly sliced
- ½ medium red onion chopped
- 1½ pounds cherry tomatoes or ripe tomatoes, cut in chunks
- 1 ⁄3 cup kalamata olives
- ¼ teaspoon sea salt optional
- Freshly ground black pepper to taste
- ½ bunch fresh basil leaves torn
- 3 ounces mixed baby greens
- Preheat oven to 375°. Place bread cubes on a baking sheet, and toss with 1 tablespoon olive oil. Toast in oven until crisp and lightly browned, about 10 minutes. Remove from oven, and set aside.
- In a large salad bowl, whisk together remaining olive oil and vinegar. Add chickpeas, tuna, cucumber, radishes, onion, tomatoes, olives, salt and pepper. Stir to combine. Use a fork to flake the tuna. Set aside.
- Just before serving, add bread cubes and basil, and stir to mix well. Allow to stand 15 minutes for flavors to blend. Serve over greens.