Tuna Panzanella Salad

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

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 

Kosher salt and freshly ground pepper

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

Directions

  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.
Get the Recipe

Peanut Butter Molten Bundt

This decadent chocolate bundt cake is filled with molten peanut butter.

Tuna Salad

Italian Tuna Salad

Grilled Tuna Steaks

Panzanella Salad

Grilled Panzanella Salad

Panzanella Bread Salad

Cornbread Panzanella Salad

Tuna Salad