Rustic tuna panzanella
4
Points®
Total time: 19 min • Prep: 14 min • Cook: 0 min • Serves: 6 • Difficulty: Easy
Make this filling salad the centerpiece of your next summer cook-out. Panzanella is a great way to use any day-old bread in the house. This Italian salad is full of fresh vegetables and, once dressed and tossed, the bread absorbs the flavors of the myriad of liquids, creating perfect flavor in every bite. The tuna adds great flavor and does well in a cold salad setting. Ready in just 19 minutes, the panzanella will be at its best if allowed to stand for about an hour before being served, giving the flavors a chance to meld.
Ingredients
Extra virgin olive oil
2 Tbsp
Red wine vinegar
2 Tbsp
Garlic
1 large clove(s), minced
Table salt
½ tsp
Black pepper
¼ tsp
Whole wheat bread
8 oz, (1 piece) day-old country-style, thickly sliced, toasted, and cut into 1-inch cubes
Tomato
1½ pound(s), coarsely chopped
English cucumber
½ medium, quartered lengthwise and sliced
Bell pepper
1 item(s), medium, yellow variety, cut into 3/4-inch pieces
Red onion
½ medium, thinly sliced
Fresh basil
10 leaf/leaves, fresh, torn
Capers
2 Tbsp, nonpareil (tiny)
Chunk light tuna in water
10 oz, 2 (5-ounce cans)
Instructions
1
To make dressing, whisk together oil, vinegar, garlic, salt, and black pepper in large salad bowl.
2
Add bread cubes, tomatoes, cucumber, bell pepper, onion, basil, and capers to dressing; toss until mixed well. Coarsely flake tuna into salad; gently toss just until combined.
3
Per serving: about 2 cups
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