Rustic tuna panzanella

SmartPoints® value per serving
Total Time
19 min
14 min
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.


Extra virgin olive oil

2 Tbsp

Red-wine vinegar

2 Tbsp

Garlic clove(s)

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

Fresh tomato(es)

1½ pound(s), coarsely chopped

English cucumber(s)

½ medium, quartered lengthwise and sliced

Uncooked bell pepper(s)

1 item(s), medium, yellow variety, cut into 3/4-inch pieces

Uncooked red onion(s)

½ medium, thinly sliced


10 leaf/leaves, fresh, torn


2 Tbsp, nonpareil (tiny)

Chunk light tuna in water

10 oz, 2 (5-ounce cans)


  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