Panzanella Salad with Tuna, Tomatoes and Olives
Use this recipe as a template for one-bowl summer lunch salads with the same dressing and bread, but varying salad ingredients; try adding leftover veggies, like roasted corn kernels. For vegetarian protein alternatives, replace tuna with cooked beans or diced, fresh mozzarella cheese.
- Servings: 4
Source: Live Naturally Magazine
Ingredients
- whole-wheat sourdough bread
- tablespoons extra-virgin olive oil
- tablespoons red wine vinegar
- cooked chickpeas
- ounces skipjack tuna; packed in water
- radishes
- medium red onion
- pounds cherry tomatoes
- ⁄3 cup kalamata olives
- teaspoon sea salt
- Freshly ground black pepper
- bunch fresh basil leaves
- ounces mixed baby greens