Tuna panzanella salad

54

PREP TIME

20 min

TOTAL TIME

25 min

Serves

4

Tuna panzanella salad

Photo, Erik Putz.

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

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 before serving.

Chatelaine Quickies: Nordic potato salad

Nutrition (per serving)

  • Calories
  • 265,
  • Protein
  • 17 g,
  • Carbohydrates
  • 17 g,
  • Fat
  • 15 g,
  • Fibre
  • 3 g,
  • Sodium
  • 278 mg.