Cornbread Panzanella
The recipe Cornbread Panzanella could satisfy your Mediterranean craving in approximately 45 minutes.
Tuna Panzanella Salad
Details
- Servings: 4
- Diet: High-Fiber, Low-Carb
- Meal: lunch, dinner
- Dish: salad
Cuisine
- italian
Ingredients
- 1 8-ounce piece rosemary focaccia (about 8 ounces)
- 5 tablespoons extra-virgin olive oil
- 1 1/2 pounds assorted heirloom tomatoes, roughly chopped
- 1 small head escarole, trimmed and chopped
- 2 Persian cucumbers, quartered lengthwise and sliced 1/4 inch thick
- 1 cup fresh basil, roughly chopped
- 2 tablespoon capers, drained
- 2 tablespoons red wine vinegar
- Kosher salt and freshly ground pepper
- Kosher salt and freshly ground pepper
- 2 7-ounce jars oil-packed tuna (preferably Italian), drained and flaked
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