What bread works for panzanella?

Coarse, dense country bread several days old — soft sandwich bread dissolves.

Why soak and squeeze the bread?

Soaking revives it; squeezing keeps the salad from going soggy — the texture should be crumbly, not wet.

Up to a few hours — the flavours meld; add the tuna and garnish at serving.

Three garlic cloves — really?

That makes a punchy dressing; use less if you prefer.

How do I store leftovers?

Refrigerate up to 1 day; the bread keeps softening, so it's best fresh.

Bread, Tomato and Tuna Salad

Name: Bread, Tomato and Tuna Salad
Prep time: 20 min
Total time: 20 min
Yield: Serves 4
Ingredients: 225 g coarse bread (crustless, 4-5 days old (8 oz)); 3 ripe tomatoes (medium, roughly diced, plus slices to garnish); 1 red onion (medium, minced); 12 leaves fresh basil (large, shredded); 10 pitted black olives (quartered); 3 tbsp red wine vinegar; 3 cloves garlic; 1/3 cup extra virgin olive oil; salt and pepper (freshly ground, to taste); 198 g tuna (canned, drained (7 oz))

A Tuscan panzanella with tuna: soaked day-old bread tossed with tomatoes, red onion, basil and olives in a garlicky red wine vinaigrette.

Yield Serves 4

Total Time 20 minutes

Main Ingredients Tuna

Category Vegetables & Salads

Prep: 20 minutes · Cook: 0 minutes

View Products Used Explore More Vegetables & Salads

Bread, Tomato and Tuna Salad — prepared dish

What Is Bread, Tomato and Tuna Salad?

A Tuscan panzanella built for lunch: stale bread soaked, squeezed and crumbled, then tossed with ripe tomatoes, red onion, basil and olives in red wine vinaigrette, with tuna folded through.

Why Make Bread, Tomato and Tuna Salad?

The thriftiest great salad in Italy
Tuna turns panzanella into a complete meal
No cooking on a hot day
Stale bread is the point, not a compromise
Big garlicky vinaigrette ties it together

Unico Products Used in This Recipe

Bread, Tomato and Tuna Salad — Shopping List (4 servings)

Ingredients

225 g coarse bread (crustless, 4-5 days old (8 oz))
3 ripe tomatoes (medium, roughly diced, plus slices to garnish)
1 red onion (medium, minced)
12 leaves fresh basil (large, shredded)
10 pitted black olives (quartered)
3 tbsp red wine vinegar
3 cloves garlic
1/3 cup extra virgin olive oil
salt and pepper (freshly ground, to taste)
198 g tuna (canned, drained (7 oz))

Adjust servings 4

Instructions

Break the bread and soak in cold water 2-3 minutes; drain and squeeze completely dry.
Place the bread in a large bowl and break into small pieces with a fork.
Add the tomatoes, onion, basil and olives.
Combine the vinegar, garlic and olive oil in a small bowl and mix well.
Season the salad, add the dressing and mix well.
Gently mix in the tuna, plate, garnish with tomato slices and serve.

Cooking Tips

Use truly stale, coarse bread — fresh turns to paste
Squeeze the soaked bread until completely dry
Ripe tomatoes are non-negotiable here
Let it sit 10 minutes so the bread drinks the dressing
Fold the tuna in last and gently

Frequently Asked Questions About Bread, Tomato and Tuna Salad

1. What bread works for panzanella?

Coarse, dense country bread several days old — soft sandwich bread dissolves.
2. Why soak and squeeze the bread?

Soaking revives it; squeezing keeps the salad from going soggy — the texture should be crumbly, not wet.
3. Can I make it ahead?

Up to a few hours — the flavours meld; add the tuna and garnish at serving.
4. Three garlic cloves — really?

That makes a punchy dressing; use less if you prefer.
5. How do I store leftovers?

Refrigerate up to 1 day; the bread keeps softening, so it's best fresh.