Vegetable Panzanella with Tuna
Transform your mealtime with this vibrant and satisfying Vegetable Panzanella with Tuna—a fresh Mediterranean-inspired salad that’s as nutritious as it is flavorful. This recipe combines crispy, oven-toasted cubes of day-old ciabatta with a medley of colorful vegetables like cherry tomatoes, cucumber, red onion, and red bell pepper, delivering crunch and freshness in every bite. Tender tuna packed in olive oil adds a delightful protein boost, while briny capers and fragrant fresh basil bring layers of bold, zesty flavor. Tossed in a tangy homemade vinaigrette featuring red wine vinegar, Dijon mustard, and garlic, this dish is the perfect balance of savory and refreshing. Ready in just 30 minutes, it’s ideal for quick lunches, light dinners, or summer gatherings. Serve this Italian classic at room temperature and watch it become your new go-to salad recipe!
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Recipe Information
Ingredients
- 200 grams crusty bread (preferably day-old, such as ciabatta)
- 3 tablespoons olive oil
- 250 grams cherry tomatoes, halved
- 1 medium-sized cucumber, diced
- 1 small red onion, thinly sliced
- 1 medium-sized red bell pepper, diced
- 2 tablespoons capers, drained
- 10 grams fresh basil leaves, torn
- 150 grams tuna packed in olive oil, drained
- 2 tablespoons red wine vinegar
- 1 clove garlic, minced
- 1 teaspoon dijon mustard
- 0.5 teaspoons salt
- 0.25 teaspoons ground black pepper
Instructions
Preheat your oven to 375°F (190°C).
Cut the bread into bite-sized cubes and spread them in a single layer on a baking sheet.
Drizzle 1 tablespoon of olive oil over the bread cubes, toss to coat, and bake for 10 minutes or until golden and crisp. Take them out of the oven and let them cool.
In a large mixing bowl, combine the cherry tomatoes, cucumber, red onion, red bell pepper, capers, and basil leaves.
Add the tuna to the vegetable mixture, flaking it lightly with a fork.
In a small bowl, whisk together the remaining 2 tablespoons of olive oil, red wine vinegar, minced garlic, dijon mustard, salt, and black pepper to create the vinaigrette.
Pour the vinaigrette over the vegetable-tuna mixture and toss gently to combine.
Fold the toasted bread cubes into the salad to allow them to absorb the dressing while still maintaining some crunch.
Let the salad rest for 10 minutes to fully develop the flavors. Serve at room temperature and enjoy!
Nutrition Facts
Calories |
341 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.4 g | 20% | |
| Saturated Fat | 2.5 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 20 mg | 7% | |
| Sodium | 725 mg | 32% | |
| Total Carbohydrate | 35.9 g | 13% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 6.6 g | ||
| Protein | 17.6 g | 35% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 51 mg | 4% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 608 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
