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Panzanella salad with tuna

Name: Panzanella salad with tuna
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 4
Cuisine: /italian
Ingredients: 1/2 Italian rustic loaf; 150ml olive oil, plus extra to toss; 1kg vine-ripened tomatoes, quartered, seeds removed; 100g small black olives; 2 Lebanese cucumbers, peeled, chopped; 1 red onion, cut into thin wedges; 50ml red wine vinegar; 3 garlic cloves, finely chopped; 1 teaspoon caster sugar; 425g can tuna in olive oil; 1 cup each mint, basil and flat-leaf parsley

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This healthy and delicious salad is perfect for a quick budget lunch.

1/2 Italian rustic loaf
150ml olive oil, plus extra to toss
1kg vine-ripened tomatoes, quartered, seeds removed
100g small black olives
2 Lebanese cucumbers, peeled, chopped
1 red onion, cut into thin wedges
50ml red wine vinegar
3 garlic cloves, finely chopped
1 teaspoon caster sugar
425g can tuna in olive oil
1 cup each mint, basil and flat-leaf parsley

Method

1.

Preheat the oven to 170°C. Slice the bread 1-2cm thick, then cut into cubes.Toss the cubes with some extra olive oil on a baking tray. Spread in a single layer, then bake for 10 minutes or until golden. Cool slightly, then put in a large bowl with the tomato, olives, cucumber and onion.
2.

Place 150ml olive oil, red wine vinegar, chopped garlic and sugar in a screw-top jar, season with salt and pepper, then shake well. Pour over the salad and toss well. Set aside for 20 minutes to allow the flavours to develop.
3.

When ready to serve, drain the tuna (discarding the oil), and flake into the salad. Add the mint, basil and parsley leaves, then toss gently to combine.