Tuna Panzanella Salad
with heirloom tomatoes
Panzanella is a classic Italian bread salad. Topped with affordable tuna, you've got a simple, light summer meal!
Smart tip: Panzanella is a great meal to make good use of ol' (even slightly stale-ish) bread.
- Baguette or ciabatta - 1/2 loaf , torn into pieces
- Olive oil - 1 Tbsp + 1/4 cup
- Tomatoes - 1 lb , chopped ((Use heirlooms if they're available))
- Red onion - 1/2 , sliced
- Basil - 4 sprigs , sliced
- Cucumbers - 1 lb , chopped
- Tuna - 10 oz , drained
- White beans (14 oz / 397 g can) - 1 can , rinsed and drained ((Such as cannellini, northern, butter beans))
- Maple syrup - 2 tsp
- Balsamic vinegar - 2 Tbsp
- Mixed greens - 6 oz
Baguette - Heat oven to 400F (204C) degrees. Tear baguette into bite-sized pieces and toss with first part of olive oil and salt. Spread out onto a sheet pan, and toast for 15 to 18 minutes. If you’d prefer to do it in a grill, just place bread pieces into a grill pan. (Can be done 1 day ahead)
Tomatoes - Prep as directed. Transfer chopped tomatoes to a colander and place over a bowl. Sprinkle lightly with salt and toss gently. Let sit for ~15 minutes, which will drain out some liquid.
Red onions - Prep as directed. (Can be done up to 3 days ahead)
Basil / Cucumbers - Prep as directed. These are both easy veggies for kids to help prep.
Tuna - Drain.
Beans - Rinse and drain.
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Whisk together maple syrup, balsamic vinegar, and second part of olive oil.
In a large bowl, toss vinaigrette with bread and let sit for 10 minutes, so the bread has some time to soften.
Add tomatoes, red onions, tuna, beans, cucumbers, basil, and mixed greens.