Photo Credit: Jennifer Olson
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.
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Servings: 4
Calories: 658kcal
Ingredients
- 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
Instructions
- 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.
Notes
For vegetarian protein alternatives, replace tuna with cooked beans or diced, fresh mozzarella cheese.
Nutrition
Calories: 658kcal | Carbohydrates: 89g | Protein: 27g | Fat: 22g | Sodium: 1398mg | Fiber: 18g | Sugar: 16g
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