Cubes of bread are tossed with tomatoes, basil, celery, chickpeas, cucumbers, tuna and capers and then dressed with a red wine vinegar-mustard vinaigrette.
| Level: | Easy |
| Total: | 20 min |
| Active: | 20 min |
| Yield: | 6-8 |
Ingredients
- 8 cups 1-inch baguette cubes, stale or toasted (about 8 1/2 ounces)
- 2 pounds ripe tomatoes, cut into 1-inch pieces (about 4 cups)
- 1 cup chopped fresh basil
- 1 cup sliced celery
- 1 cup drained and rinsed canned chickpeas
- 1 cup sliced Persian or hothouse cucumbers
- 1 cup drained and flaked canned tuna
- 1/4 cup capers
- 1/4 cup red wine vinegar
- 1 teaspoon Dijon mustard
- 3/4 cup olive oil
- Kosher salt and freshly ground black pepper
Instructions
- Put the bread cubes in a large bowl and add the tomatoes, basil, celery, chickpeas, cucumbers, tuna and capers and toss to combine.
- Whisk the vinegar and Dijon mustard together in a medium bowl. Whisk in the oil.
- Pour the dressing over the ingredients in the bowl and toss to combine. Season with salt and pepper and toss again.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 333 |
| Total Fat | 22 g |
| Saturated Fat | 3 g |
| Carbohydrates | 26 g |
| Dietary Fiber | 4 g |
| Sugar | 6 g |
| Protein | 10 g |
| Cholesterol | 7 mg |
| Sodium | 567 mg |
Reviews
Great flavor combination. Will definitely make again. Perfect entree for a hot summer meal.
Absolutely superb! I’ve read about panzanella, but never had one (croutons need not apply). The combination of tuna, beans (I had garbanzos handy), cherry tomatoes (also handy), cukes and capers made for a delicious Lenten lunch. The crunch was most satisfying! Thank you again FN Chefs.