Tuna Panzanella Salad

  • Level: Easy
  • Total: 30 min
  • Prep: 25 min
  • Cook: 5 min
  • Yield: 4 servings
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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 

Kosher salt and freshly ground pepper

2 7-ounce jars oil-packed tuna (preferably Italian), drained and flaked


  1. 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.
  2. 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.
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