Name: Bread Salad (Panzanella) with Tuna, Tomatoes, Mozzarella & Olives
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 4 ½ tbsp capers; 6 (170 g) cans chunk light tuna in water; 1 ½ English cucumbers; 1 ½ (227 g) pkgs fresh mozzarella cheese; 3 cloves garlic; 1 small bunch Italian (flat-leaf) parsley; ¾ cup Kalamata olives, pitted; ½ medium red onion; 6 slices sourdough bread; 6 tomatoes; black pepper; crushed red pepper; extra virgin olive oil; Italian seasoning; red wine vinegar; salt

Bread Salad (Panzanella) with Tuna, Tomatoes, Mozzarella & OlivesBread Salad (Panzanella) with Tuna, Tomatoes, Mozzarella & Olives — a 35-minute dinner recipe with 16 ingredients, serving 6.Ingredients

4 ½ tbsp capers

6 (170 g) cans chunk light tuna in water

1 ½ English cucumbers

1 ½ (227 g) pkgs fresh mozzarella cheese

3 cloves garlic

1 small bunch Italian (flat-leaf) parsley

¾ cup Kalamata olives, pitted

½ medium red onion

6 slices sourdough bread

6 tomatoes

black pepper

crushed red pepper

extra virgin olive oil

Italian seasoning

red wine vinegar

salt

Instructions

Preheat oven to 230°C (450°F).

Cut or tear bread into bite-sized pieces. Transfer to a large baking sheet pan, drizzle with oil, then season with salt and pepper. Stir to combine and spread out in an even layer.

Place baking sheet in the oven (it doesn't have to be fully heated) and bake, stirring halfway through, until croutons are golden and toasted, 10-12 minutes. Remove from oven and set aside to cool, 5 minutes.

Meanwhile, peel, halve, and mince onion. Peel and mince garlic. Place both in a large bowl along with oil, vinegar, and spices. Whisk to combine the dressing.

Drain tuna, add to the bowl with the dressing, and flake with a fork. Stir to combine.

Wash and dry the fresh produce.

Large dice tomatoes. Add to the bowl.

Trim and quarter cucumbers lengthwise, then cut crosswise into bite-sized pieces. Add to the bowl.

Shave parsley leaves off the stems; discard stems and roughly chop the leaves. Add to the bowl.

Roughly chop olives. Add to the bowl.

Chop or tear mozzarella into bite-sized pieces. Add to the bowl.

Add the cooled croutons and capers to the bowl. Stir once more to combine the salad.

To serve, divide panzanella salad between plates or bowls. Enjoy!

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