with cucumbers / tomatoes / mixed greens
Panzanella is a bread salad and this version is hearty enough for a meal with the addition of summer produce and canned tuna. A version of this meal was last featured in the early days of our meal plan service.
Smarts: The key to panzanella is to toss it just a few minutes before serving so that the bread soaks up the vinaigrette and juice from the tomatoes but still retains some crunch.
- Baguette or ciabatta - 1/2 loaf, torn or sliced into bite-sized pieces
- Oil, olive - 1 Tbsp + 1/4 cup
- Vinegar, balsamic - 2 Tbsp
- Maple syrup - 2 tsp
- Lemon juice - 2 tsp
- Onions, red and medium - 1/2, thinly sliced
- Cucumbers - 1 lb, chopped
- Tomatoes, medium - 1 lb, chopped (use heirloom tomatoes if available)
- Basil - 10 leaves, chiffonade
- Beans, cannellini, northern, or butter (14 oz / 397 g) - 1 can, drained and rinsed
- Tuna, canned (5 oz / 142 g) - 2 cans, drained
- Mixed greens - 5 oz
- Bread - Heat oven to 400F / 204C degrees. Tear or slice bread into bite-sized pieces. Spread bread out on a sheet pan and toss with first part of olive oil. Season with some salt. Transfer bread to oven and toast, shaking the pan halfway through cooking, until golden brown and crisp. (Can be done 1 day ahead)
- Make dressing - Whisk together vinegar, maple syrup, and lemon juice. Add second part of olive oil while whisking. Season with some salt and pepper. (Can be done up to 5 days ahead)
- Onions / Cucumbers / Tomatoes - Prep as directed. Store separately. (Can be done 1 day ahead)
- Basil - Chiffonade basil.
- Beans / Tuna - Drain. Rinse beans.
- In a large mixing bowl toss vinaigrette with bread and let sit for a few minutes so the bread has some time to soften.
- To bread add onions, cucumbers, tomatoes, beans, tuna, and mixed greens and gently toss everything together.
- Serve salad with basil on top. Enjoy!
I really wanted this to be exciting and delicious. We made beautiful croutons but I found the whole dish to be a bit meh. I would have preferred a tuna steak with a side salad. I guess I can’t love everything. It did look nice.1 Helpful
This was so good! And very quick to make! Our bread had gone half stale, but it still toasted up nicely.0 Helpful
Loved this! Bread soaking in the dressing before adding everything was the best part. Even my husband commented on how good it was and he usually is meh about salad entrees.0 Helpful
This was a nice, light summertime meal. I accidentally picked up garbanzo beans at the grocery store instead of white beans, so I used those, but it didn't matter. Very tasty and even better the 2nd day.0 Helpful
Delicious and satisfying, added extra salt & pepper, but all else was the same as instructions.0 Helpful
Loved this! Great texture. Next time I would add the greens to individual servings as they were a bit soggy the next day for lunch.0 Helpful
This was easy to put together and a hearty, filling vegetarian meal. Loved the vinaigrette!0 Helpful