Pan Bagnat Panzanella (Salad)

Pan Bagnat Panzanella (Salad)


June 20, 2008

  • Makes: Serves 2-4.


1/2 loaf crusty bread or baguette, cut or torn into chunks

1 ripe tomato, chopped

1/2 purple onion, chopped

1 can tuna in oil, drained

1 hard-boiled egg, peeled and chopped

a handful of torn fresh basil or Italian parsley

1/2 cup Kalamata olives


a couple spoonfuls of capers, drained


1/2 cup canola or olive oil

1/4 cup red wine vinegar

1/4 cup lemon juice

lots of pepper


1Make a salad using chunks of bread, chopped tomato, onion, flaked tuna, egg, basil or parsley and olives. Using a vegetable peeler, peel strips of Parmesano-Reggiano cheese over top, and sprinkle with capers. Toss with dressing and serve immediately.


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