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.
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.
