Tuna Panzanella Salad
78
- Prep Time20 mins
- Total Time25 mins
- Makes4 servings
When the sun’s blazing and the mercury’s rising, try a refreshing no-cook salad to cool you down.
Ingredients
3 tbsp red-wine vinegar
2 tbsp olive oil
1 small garlic clove, minced
2 cups torn, day-old multi-grain artisanal bread
2 170-g cans tuna, in broth and oil, drained and broken into chunks
2 vine-ripe tomatoes, chopped (1 1/3 cups)
2 cups chopped English cucumber
1/2 cup thinly sliced red onion
1/2 cup mini pearls of bocconcini
2 tbsp sliced kalamata olives
1/2 cup torn basil leaves
salt and pepper, to taste
Instructions
WHISK vinegar, oil and garlic in a large bowl. Add bread, tuna and remaining ingredients. Toss until well coated. Let stand 5 min for bread to absorb dressing and add salt and pepper to taste before serving.
Nutrition (per serving)
Calories 265, Protein 17g, Carbohydrates 17g, Fat 15g, Fibre 3g, Sodium 278mg.