A little bit enchanted, sweet, and spicy. For seasoning, use 2 teaspoons for every pound of meat.
| Prep Time: | 20 mins |
| Total Time: | 20 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 3 tablespoons olive oil
- 1 tablespoon red wine vinegar
- salt and ground black pepper to taste
- 2 slices Italian bread, cubed
- 3 tomatoes, cut into small pieces
- 1 medium cucumber, peeled and thinly sliced
- 1 small onion, thinly sliced
- 1 (5 ounce) can tuna, drained
- 20 black olives
- 1 tablespoon capers
Instructions
- Mix olive oil, red wine vinegar, salt, and pepper together for the dressing.
- Dotdash Meredith Food Studios
- Add bread, tomatoes, cucumber, onion, tuna, olives, and capers together gently.
- Dotdash Meredith Food Studios
- Pour dressing on top, mix, and serve.
- Dotdash Meredith Food Studios
- Dotdash Meredith Food Studios
Nutrition Facts
| Calories | 218 kcal |
| Carbohydrate | 15 g |
| Cholesterol | 9 mg |
| Dietary Fiber | 3 g |
| Protein | 11 g |
| Saturated Fat | 2 g |
| Sodium | 402 mg |
| Sugars | 5 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
This is not a bad French salade niçoise, as some have suggested, but rather a good Italian panzanella. Typically the bread would be day-old as this is meant as a use for bread that is no longer fresh.
This recipe is very good! It satisfies especially by adding a bit more protein with the egg like in the picture. I personally made it for two and added a bit more of the red wine vinegar which I like. I however, used the full can of tuna. For a light dinner or lunch this is fantastic.
This is an easy. low calories and delicious recipe. I have made it several times. I occasionally add other vegetables to the salad.
Great!!will make again
I thought it was good. Made exactly as stated, because I don’t like when people alter a recipe then review it. I liked the soft pieces of Italian bread better than hard croutons. If I made it again, I would add some large Parmesan shavings, or maybe some small pieces of a flavorful softer Italian cheese(fontina? Romano?) and the hard boiled egg isn’t on the ingredient list, just in the picture. Chicken or shrimp could be substituted, but I liked the tuna cuz it was different. The person who said it’s not a correct Salad Niçoise, I don’t think this recipe was trying to copy a Niçoise. Just an easy Italian-style salad.
Made it without the boiled egg and crackers but hubby loved it. Would have been 5 stars WITH those 2 but still loved it and ate happily Thanks for sharing
I saw this and just happened to have all the ingredients, including a hearty Italian loaf to toast and cube. Simple and delicious, the ingredients make for great texture and flavor. It all melds together (I gave it 15 minutes to marinate and blend a little before serving) and is a great little lunch salad or dinner with soup.
So easy and delicious! I left out the bread and sprinkled a little feta in top. Served over mixed greens with a squirt of lemon juice. I will definitely be making this again! Yummy and healthy!
I turned this into a Greek Tuna Salad using Kalamata olives & a couple ounces of cubed Feta cheese and a 1/2 tsp of Greek spice. I wanted only two servings from this recipe so adjusted the amount of veggies in it. Also only 2 TB of olive oil. Adding the tuna to my usual Greek salad was something I never considered. (Also, I am following a Keto based diet, so left out the croutons)
I recommend that readers and cooks research what a true salade nicoise is, which is what this recipe is patterned after. A true salade nicoise is even more interesting and can be tweaked to suit individual tastes. (And it is French, not Italian, from Nice, on the Mediterranean Sea.)
1.6.21 Wow, did we enjoy this, 5 stars all the way! Only made one small modification. With all of the ingredients, this kept saying to me that a sprinkle of oregano or basil would be appropriate, so I did add a bit of oregano. I used chunk albacore packed in water, and left it pretty chunky. I liked the tang, the texture, the ease of preparation, the freshness, simply liked everything about this gourmet salad. I can see this hitting the dinner table often this summer with a cup of soup. I wouldn’t hesitate to serve it to houseguests. Thanks for sharing your recipe, we thoroughly enjoyed it.