Imagine a rustic Italian dish that transforms simple ingredients into a culinary masterpiece - that's exactly what Panzanella Salad with Tuna delivers! This vibrant, no-cook recipe is the perfect solution for those scorching summer days when you want something delicious without spending hours in a hot kitchen. Packed with fresh tomatoes, hearty bread, protein-rich tuna, and aromatic basil, this salad is not just a meal, but a Mediterranean vacation on a plate that will transport you straight to the sun-drenched coastlines of Italy.
Prep Time: 15 mins
Cook Time: -
Total Time: 15 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 4 cups cubed stale bread
- 2 cups diced tomatoes
- 1 can tuna, drained
- 1/2 red onion, sliced
- 1/4 cup fresh basil, chopped
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- Salt and pepper to taste
Instructions
- Begin by preparing your ingredients. Cube the stale bread into bite-sized pieces, approximately 1-inch cubes. This will help the bread soak up the flavors of the salad.
- Dice the tomatoes into similar-sized pieces as the bread. If using large tomatoes, remove the seeds to prevent excess moisture in the salad.
- Drain the canned tuna and use a fork to break it into large chunks. This will add texture to the salad without completely mashing the tuna.
- Thinly slice the red onion. If the onion is too pungent for your taste, you can soak the slices in cold water for about 5 minutes to mellow the flavor.
- Chop the fresh basil leaves into small pieces. This will add a fresh and aromatic flavor to the salad.
- In a large mixing bowl, combine the cubed stale bread, diced tomatoes, drained tuna, sliced red onion, and chopped basil. Gently toss the ingredients together to mix without breaking the bread too much.
- In a separate small bowl, whisk together the olive oil and red wine vinegar until well combined. Season the dressing with salt and pepper to taste.
- Drizzle the dressing over the salad mixture, ensuring all ingredients are lightly coated. Toss gently to combine, allowing the bread to absorb the flavors of the dressing.
- Let the salad sit for about 5 minutes to allow the flavors to meld and the bread to soak up the dressing. This will enhance the overall taste of the dish.
- Before serving, taste the salad and adjust the seasoning with additional salt and pepper if needed. Serve the Panzanella Salad with Tuna immediately, garnished with extra basil if desired.
Tips
- Use day-old or stale bread for the best texture - it absorbs dressing beautifully without becoming mushy
- Choose ripe, in-season tomatoes for maximum flavor
- Let the salad rest for 5-10 minutes before serving to allow flavors to meld
- For a more intense flavor, use high-quality extra virgin olive oil and aged red wine vinegar
- Feel free to add capers or olives for an extra Mediterranean touch
- If the bread is too dry, lightly sprinkle with water before adding dressing
- Serve immediately after mixing to maintain the bread's ideal texture
Nutrition Facts
Calories: 350kcal
Carbohydrates: 35g
Protein: 20g
Fat: 18g
Saturated Fat: 3g
Cholesterol: 25mg
