Tuna Panzanella – Italian Bread Salad
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Tuna Panzanella – Italian Bread Salad is super easy, quick and full of flavour. This tasty salad is perfect for lunch or dinner, no cooking required!
Hello my loves,
It’s been over a week since my last post, where has the time gone!? Life has been quite hectic recently so speedy and easy meals have been a regular and this Tuna Panzanella – Italian Bread Salad is one of my favourites when I have little time on my hands.
The great thing about this bread salad is that it uses up any stale bread you have lying around, in fact, it brings it back to life again ensuring that there is no waste what so ever and that’s always a good thing in my book.
I don’t turn the bread into croutons unlike a lot of jazzed up panzanellas I’ve seen over the years, Italians would shriek in horror if they saw those versions of what is called a ‘panzanella’ (well my friends would anyway). Instead I do it the traditional way and to me it tastes SO much better.
The stale bread is soaked in cold water for a minute or so until it becomes soft again. The water is then squeezed out of the bread and then broken into breadcrumbs with your fingers.
It’s added to a bowl with tuna, red onion, tomato and cucumber I also like to add a few olives and it’s all mixed together.
I then add a little oregano, salt and pepper and a simple dressing or red wine vinegar and olive oil, mix it all together and let the bread soak up all the delicious flavours.
It’s so easy to make and is perfect for a summer lunch or dinner when it’s too hot to turn the oven on.
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- ~6.5 ounces (160g) tinned tuna , drained
- 2 large tomatoes
- 1 medium cucumber , skin removed
- 2 tbsp red wine vinegar
- 4 tbsp olive oil
- 1 tbsp oregano
- 1 red onion
- ~1.76 ounces (50g/around 12) olives
- 3.53 ounces (100g) stale bread ,crusts removed
- salt and pepper to season
Add the stale bread to a bowl of cold water and let soak until soft. Squeeze the water out of the bread and crumble into a large bowl.
Finely chop the red onion, tomatoes, and cucumber and add to the bowl. Cut the olives in half and add to the bowl along with the tuna and oregano. Mix everything together.
Add the vinegar and oil to a small bowl with a good pinch of salt and pepper, stir and pour over the bread and vegetables. Stir everything together, taste and add more salt if required.
Serves 2 as a main and 4 as a light lunch
*Please note this recipe was tested and developed using metric measurements all imperial measurements are approximate.