Panzanella Salad With Tomatoes, Chickpeas And Tuna
This Tuscan bread salad is a delightful blend of textures and flavors. Crunchy sourdough bread cubes toasted to perfection, combined with a medley of colorful vegetables, protein-packed chickpeas, and savory albacore tuna, all tossed in a zesty sherry vinegar dressing. Every bite bursts with freshness from ripe tomatoes, crisp cucumbers, and fragrant basil leaves. This hearty and satisfying salad is a celebration of summer on your plate.
— Constant Cookbook
Ingredients
- 3 cups crusty whole-wheat sourdough bread cubes (1-inch
- cubes)
- 4 Tbs. extra-virgin olive oil
- 3 Tbs. sherry vinegar or red wine vinegar
- 1 can (15 oz.) low-sodium chickpeas, drained and rinsed
- 1 can (5 oz.) water-packed albacore tuna, drained
- 1 cup seeded and diced English cucumber
- 1/2 cup thinly sliced radishes
- 1/2 red onion, chopped
- 1/4 tsp. sea salt
- Freshly ground pepper, to taste
- 2 lb. ripe tomatoes, any color or variety
- Fresh basil leaves, from about 1/2 bunch, chopped
Instructions
- Preheat an oven to 375°F.
- Place the bread cubes on a baking sheet and toss with 1 Tbs. of the olive oil. Toast in the oven until crisp and lightly browned on the edges, about 15 minutes. Set aside.
- Meanwhile, in a large salad bowl, whisk together the vinegar and the remaining 3 Tbs. olive oil. Add the chickpeas, tuna, cucumber, radishes, onion, salt and pepper. Stir to combine, using a fork to break up the tuna. Set aside.
- If using large tomatoes, cut them in half horizontally and gently squeeze out the seeds, using your fingertip to nudge them if necessary. Cut into 1-inch chunks. Halve cherry tomatoes, if using. Add to the bowl.
- Just before serving, add the bread cubes and stir to mix and coat well. Add the basil and toss briefly to mix. Serve immediately, or let stand at room temperature for 15 minutes to allow the flavors to blend. Serves 4.
- Adapted from Williams-Sonoma <i>Healthy in a Hurry,</i> by Karen Ansel, MS, RD and Charity Ferreira (Weldon Owen, 2011).
Yield
Serves 4.
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