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A menu from the Froghaven Recipe Book

print page and trim to 5" x 7" to add to your cookbook)

Tuna Panzanella Salad

When tomatoes and basil are fresh from the garden, it's time to serve this Italian Bread Salad.

bullet4  cups of Italian bread, cut into 1/2" cubes
bullet2 Tbsp. olive oil
bullet2 Tbsp. red wine vinegar
bullet2 Tbsp drained capers, chopped
bullet1 1/2 lbs. ripe tomatoes, chopped
bullet1 can (15-19 oz.) white kidney beans, rinsed and drained
bullet1 can (5 oz.) chunk light tuna in water, drained and flaked
bullet3/4 cup fresh basil leaves, torn

PREPARATION:

Preheat oven to 400. Spread break cubes in a single layer on a cookie sheet and toast in hot oven for 5 minutes or so, until golden. Cool.

In a large bowl, mix olive oil, wine vinegar, chopped capers, 1/4 teaspoon salt and 1/4 teaspoon fresh ground pepper.  Add chopped tomatoes, white beans, flaked tuna, torn basil.  Just before serving, add toasted bread cubes and toss to coat all ingredients with dressing.

Best when bread cubes are still crisp.


Source: Good Housekeeping


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