Panzanella Salad
You can never have too many Mediterranean recipes, so give Panzanella Salad a try. This lacto ovo vegetarian
Panzanella Salad with Tomatoes Chickpeas and Tuna
Ingredients
- 3 cups crusty whole-wheat sourdough bread cubes (1-inch cubes)
- 4 Tbs. extra-virgin olive oil
- 3 Tbs. sherry vinegar or red wine vinegar
- 1 can (15 oz.) low-sodium chickpeas, drained and rinsed
- 1 can (5 oz.) water-packed albacore tuna, drained
- 1 cup seeded and diced English cucumber
- 1/2 cup thinly sliced radishes
- 1/2 red onion, chopped
- 1/4 tsp. sea salt
- Freshly ground pepper, to taste
- 2 lb. ripe tomatoes, any color or variety
- Fresh basil leaves, from about 1/2 bunch, chopped
Instructions
Panzanella Salad with Tomatoes, Chickpeas and Tuna serves 4 original recipe by Williams-Sonoma.
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