Tuna Panzanella Salad

Total Time:
30 min
Prep:
25 min
Cook:
5 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1 8 -ounce piece rosemary focaccia (about 8 ounces)
  • 5 tablespoons extra-virgin olive oil
  • 1 1/2 pounds assorted heirloom tomatoes, roughly chopped
  • 1 small head escarole, trimmed and chopped
  • 2 Persian cucumbers, quartered lengthwise and sliced 1/4 inch thick
  • 1 cup fresh basil, roughly chopped
  • 2 tablespoon capers, drained
  • 2 tablespoons red wine vinegar
  • Kosher salt and freshly ground pepper
  • 2 7 -ounce jars oil-packed tuna (preferably Italian), drained and flaked
Directions
  • Preheat a grill to medium low. Brush the focaccia with 2 tablespoons olive oil. Grill the bread until lightly toasted, 2 to 3 minutes per side. Cut into cubes and transfer to a large bowl.

  • Add the tomatoes, escarole, cucumbers, basil, capers, red wine vinegar and the remaining 3 tablespoons olive oil to the bowl; season with salt and pepper. Top each serving of salad with tuna.

  • Photograph by Antonis Achilleos


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