Tuna Panzanella Salad
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Tuna Panzanella Salad

serves 2 -3 people start to finish: 15 minutes
Prep Time15 mins
Total Time15 mins
Course: lunch
Cuisine: italian
Servings: 2


  • 8 oz. about 1/2 loaf of Italian bread cut into 1/2 inch cubes
  • 2-4 T olive oil to your taste
  • 2-3 T red wine vinegar to your taste
  • 1 pint cherry tomatoes cut in half
  • 1 15oz can garbanzo beans, rinsed and drained
  • 1 6oz can tuna in oil, drained and flaked ( tuna in water works fine too)
  • 1/4 cup chopped kalamata olives
  • 2 T capers drained
  • 1/4 cup finely diced red onion
  • 1/2 cup chopped fresh basil
  • salt and pepper to taste


  • Toast bread cubes in a 400 degree oven for about 10 minutes or until golden brown.
  • Meanwhile, mix together remaining ingredients in a large bowl, tossing everything together well. Season with salt and pepper.
  • Add in bread and toss to coat. Add more oil and vinegar if necessary.
  • Serve right away or make ahead and chill in the fridge until ready to serve.