Pan Bagnat Panzanella (Salad)

Pan Bagnat Panzanella (Salad)

AuthorJulie

½ loaf crusty bread or baguette, cut or torn into chunks
1 ripe tomato, chopped
½ 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
½ cup Kalamata olives
Parmesano-Reggiano
a couple spoonfuls of capers, drained
Dressing
½ cup canola or olive oil
¼ cup red wine vinegar
¼ cup lemon juice
lots of pepper

1

Make 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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Ingredients

 ½ loaf crusty bread or baguette, cut or torn into chunks
 1 ripe tomato, chopped
 ½ 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
 ½ cup Kalamata olives
 Parmesano-Reggiano
 a couple spoonfuls of capers, drained
Dressing
 ½ cup canola or olive oil
 ¼ cup red wine vinegar
 ¼ cup lemon juice
 lots of pepper

Directions

1

Make 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.

Pan Bagnat Panzanella (Salad)
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