• 6servings

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Nutrition Info . . .

NutrientsLipids, Carbohydrates
VitaminsB1, B3, B6, B9
MineralsNatrium, Chlorine, Cobalt

Ingredients Jump to Instructions ↓

  1. 1/2 pound country bread

  2. 3/4 cup extra virgin olive oil

  3. 2 Persian cucumbers or 1 English (hothouse) cucumber

  4. 1 pound tomatoes, cored and quartered

  5. 1 tablespoon capers, soaked

  6. 30 minutes and chopped

  7. 5 basil leaves, coarsely torn

  8. Kosher salt

  9. 1 tablespoon red wine vinegar

  10. 3/4 cup olive oil-packed tuna, drained

Instructions Jump to Ingredients ↑

  1. A few weeks ago, I raved about a new Italian cookbook called A16 Food + Wine that has a delicious (and unique) meatball recipe . Well, I'm still learning great things from it. This week, I made a panzanella with tuna and capers, another item on the menu at the launch party . Every ingredient, from the briny capers to the fragrant basil, was well-balanced. Preheat the oven to 350°F.

  2. Tear the bread into bite-sized pieces.

  3. In a large bowl, toss the bread with about 1/2 cup olive oil, coating the bread evenly. Spread the pieces in a single layer on a rimmed baking sheet, and toast for 10 minutes, or just enough for the bread to turn slightly golden. Remove from the oven and let cool.

  4. Slice off a piece of the cucumber and taste it. If the skin is bitter, peel the cucumbers. Otherwise, keep the peel. Halve the cucumbers lengthwise and remove the seeds with a spoon. Cut into chunks about the same size as the tomatoes.

  5. Place the tomatoes and cucumbers in a large bowl, add the capers and basil, and season with a pinch of salt.

  6. Drizzle the remaining 1/4 cup olive oil and the vinegar over the mixture and toss thoroughly.

  7. Add the tuna and bread and toss again just until incorporated.

  8. Arrange the salad on a platter and serve immediately.


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