Tuna Panzanella (Bread Salad)

So going off of last week’s French vinaigrette recipe and Sally Lawton’s post about cooking for one, here’s another recipe to try on a very hot summer day or if you’re just cooking for yourself.

It is out of a Self magazine article from a few years ago, but I still make it now and then. You can very easily double the recipe if you want to make it for more than two people. Or, if it’s just for you, you can have one serving for dinner and then pack up the rest for lunch tomorrow! Who knew that being lazy could save so much time?

Servings: 2

  • 4 tsp olive oil
  • 2 tsp Red wine vinegar
  • 2 tbsp dried basil
  • a pinch dried mint
  • a pinch salt
  • 4 sliced toasted whole-wheat bread (cut in cubes)
  • 4 chopped plum tomatoes
  • 1/2 cup thinly sliced red onion
  • 6 oz chunk-light tuna
  • romaine lettuce

Mix first 5 ingredients. Toss with bread, tomatoes, onion, and tuna. Place on a bed of lettuce.

 

You can always add different ingredients to the recipe (like CHEESE!), or you can omit items, like the tuna fish if you’re a vegetarian, the bread itself if you’re watching your carbs or have a gluten sensitivity, or the onions if you don’t want stinky breath. You can also play around with the dressing blend until it’s to your liking. And if you grow tomatoes in your garden, this is a perfect use for them!

So if any of you try it, let me know. How was it? Did you make any changes to it, and if so, what were they so your fellow Persephoneers can try and see if they like it, too?

3 replies on “Tuna Panzanella (Bread Salad)”

PUT BACON ALL OVER THAT SHIT!

I like turkey bacon, so with this and omitting the salt, it may be awesome.  I will try and let you know.

But why not try with salt?  I have low blood pressure anyhow (which has its pros and cons), so I should try and let you know with salt!

Thanks, Grandpa Kidd, for the awesome low blood pressure genes!

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