Panzanella with tuna
Votes: 2
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Italian panzanella salad is a light and delicious appetizer that's a must-have for your summer menu. It's loaded with ripe, fresh vegetables (tomatoes, cucumbers, and herbs) in a tart dressing of red wine vinegar and olive oil. It's loved for its refreshing flavor and filling qualities: in addition to the vegetables, panzanella includes cubes of toasted bread, which don't weigh down the salad but rather soak up all its delicious juices. Flavorful Italian focaccia with rosemary pairs perfectly. Top the salad with canned tuna, and it can be served as a standalone dish.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 focaccia with rosemary (about 220 g)
- 5 tbsp. l. olive oil
- 0.7 kg of tomatoes of different non-hybrid varieties, coarsely chopped
- 1 small bunch escarole, trimmed and chopped
- 2 cucumbers, quartered lengthwise and sliced 0.5cm thick.
- 1 cup fresh basil, coarsely chopped
- 2 tbsp. capers, dried
- 2 tablespoons red wine vinegar
- 2 x 200g cans of tuna in oil (preferably Italian), drained and broken into pieces
We recommend
Recipes with similar ingredients: focaccia bread, tomatoes, cucumbers, escarole salad, tuna, capers, basil
Cooking the dish according to the recipe:
- Preheat the grill to medium-low heat. Brush the focaccia with 2 tablespoons of olive oil. Grill until golden brown, 2-3 minutes per side. Dice and transfer to a large bowl.
- Add tomatoes, escarole, cucumbers, basil, capers, red wine vinegar, and the remaining 3 tablespoons olive oil to a bowl; season with salt and pepper to taste. Top each serving of salad with tuna. (You can add panzanella chickpeas).
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