Panzanella Salad with Tomatoes, Chickpeas & Tuna

Name: Panzanella Salad with Tomatoes, Chickpeas & Tuna
Yield: Makes 4 Servings
Ingredients: albacore tuna, 1 can (5 oz/155 g), water-packed, drained; sherry vinegar or red wine vinegar, 3 tbsp; low-sodium chickpeas, 1 can (15 oz/470 g), drained and rinsed; crusty whole-wheat sourdough bread, 3 cups (6 oz/185 g) 1-inch (2.5-cm) cubes; freshly ground pepper, to taste; extra-virgin olive oil, 4 Tbsp (2 fl oz/60 ml); fresh basil leaves, from about ½ bunch, chopped; sea salt, ¼ tsp; radishes, ½ cup (2 oz/60 g) thinly sliced; red onion, ½, chopped; English cucumber, 1 cup (5 oz/155 g) seeded and diced; ripe tomatoes, 2 lb (1 kg), any color or variety

Preparation info

Makes
4
Servings

Difficulty
Easy

Appears in

Healthy in a Hurry

By Karen Ansel and Charity Ferreira

Published 2012

About

This modern take on a bread salad combines chewy cubes of whole-wheat sourdough with a tasty mixture of marinated tomatoes, tuna, and chickpeas. Use this recipe as a template for easy summer lunches, mixing different salad ingredients with the same dressing and bread.

Ingredients

crusty whole-wheat sourdough bread, 3 cups (6 oz/185 g) 1-

Lunch
Fish course
Pescatarian
Summer

Method

Preheat oven to 375°F (190°C). Place bread cubes on a baking sheet and toss with 1 tablespoon olive oil. Toast in oven until crisp and lightly browned on edges, about