Time: 20 min.
Complexity: easily
Servings: 6 - 8

In summer, when tomatoes are in season, Italians love making a light yet filling, delicious, and refreshing panzanella salad. Sliced ​​tomatoes are tossed with stale bread cubes, fresh basil, cucumbers, capers, and a vinaigrette made from red wine vinegar. This recipe combines the classic panzanella ingredients with canned chickpeas and tuna chunks. It's even more filling and delicious. Serve the salad immediately after tossing with the dressing to prevent the bread from getting too soggy. If you don't have stale bread, cut a baguette into cubes and toast them in the oven.

Ingredients:

• 8 cups 2cm baguette cubes, stale or toasted (about 220g)
• 0.9 kg ripe tomatoes, cut into 2 cm pieces (about 4 cups)
• 1 cup chopped fresh basil
• 1 cup chopped celery
• 1 cup canned chickpeas, rinsed
• 1 cup thinly sliced ​​cucumbers
• 1 cup canned tuna, drained and shredded
• 1/4 cup capers
• 1/4 cup red wine vinegar
• 1 teaspoon Dijon mustard
• 3/4 cup olive oil

Substituting ingredients
Measuring containers used

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.

Recipes with similar ingredients

baguette, toast, tuna, chickpeas, tomatoes, cucumbers, celery, capers, wine vinegar, basil

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Preparation:

Step 1
• Place the bread cubes in a large bowl, add the tomatoes, basil, celery, chickpeas, cucumbers, tuna and capers and toss to combine.
Step 2
• In a medium bowl, whisk together the vinegar and Dijon mustard. Stir in the olive oil.
Step 3
• Pour the dressing over the salad in a bowl and toss. Season with salt and pepper and toss again.

Votes: 4