Tuna Panzanella Salad

Ingredients

1/2 baguette, cut into roughly 1” pieces

3 tbsp olive oil

1 tbsp Parmesan, grated

1/2 tsp dried basil

1 can white albacore tuna in spring water, 6 oz

1 cup cherry tomatoes, cut in half

2 mini cucumbers, quartered and sliced

1/2 cup mixed greens and black olives (Kalamata, Castelvetrano, etc.)

2 oz salad greens

1 tbsp white wine vinegar

1 tbsp fresh parsley, chopped

kosher salt and freshly cracked pepper

Directions

Preheat oven to 400 degrees. In a medium bowl mix 1 Tablespoon olive oil, grated parmesan, and basil. Add bread cubes and toss until coated. Bake on a sheet pan for 10 minutes. Set aside.

Meanwhile, drain and flake tuna and put in a bowl. Add tomatoes, cucumbers, and olives. Stir to combine.

In a separate bowl mix together remaining olive oil, white wine vinegar, salt, and pepper. Whisk together.

Mix bread cubes in with the tuna salad, pour dressing over and stir until well combined.

Serve on a bed of lettuce. Garnish with parsley.