Tuna Panzanella Salad
A quick lunch dish full of vegetables
Servings: 4
Calories: 659kcal
Ingredients
- 8 oz. Italian bread cut into 1/2 inch cubes
- 4 Tablespoon olive oil to your taste
- 3 Tablespoon red wine vinegar to your taste
- 1 pint cherry tomatoes cut in half
- 15 oz canned garbanzo beans , rinsed and drained
- 6 oz can tuna in oil , drained and flaked ( tuna in water works fine too)
- 1/4 cup chopped kalamata olives
- 2 Tablespoon capers drained
- 1/4 cup finely diced red onion
- 1/2 cup chopped fresh basil
- salt and pepper to taste
Instructions
- 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.
Nutrition
Calories: 659kcal | Carbohydrates: 50g | Protein: 24g | Fat: 41g | Saturated Fat: 14g | Cholesterol: 8mg | Sodium: 913mg | Potassium: 645mg | Fiber: 8g | Sugar: 21g | Vitamin A: 819IU | Vitamin C: 28mg | Calcium: 65mg | Iron: 4mg