Tuna panzanella salad

Prep 20 min
Total 25 min
Serves 4

When the sun’s blazing and the mercury’s rising, try a refreshing no-cook salad to cool you down.



3 tbsp
red-wine vinegar
2 tbsp
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
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


  • 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.


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

Chatelaine Quickies: Nordic potato salad

Issue: August 2017

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Photo credit: Photo, Erik Putz.

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