Tuna Panzanella Salad
Recipe by Chef Lidia Matticchio Bastianich, from Lidia's Favorite Recipes
½ Lb. Country bread or baked pizza dough
¾ Cup ENZO Delicate Extra Virgin Olive Oil
2 Armenian cucumbers or 1 English (hothouse) cucumber
1 Lb. Tomatoes, cored and quartered
1 Tbsp. Capers, preferably salt packed 5 Basil leaves, coarsely torn Kosher salt, to taste
1 Tbsp. ENZO Organic Red Wine Vinegar
¾ Package of high quality olive oil-packed tuna, drained
Preheat the oven to 350°F.
Tear the bread into large bite-sized pieces. In a large bowl toss the bread with about ½ cup of Organic Extra Virgin Olive Oil, coating the bread evenly. Spread the pieces in a single layer on a rimmed baking sheet and toast for about 10 minutes, or just enough for the bread to turn slightly golden but not as crunchy as croutons. Remove from the oven and let cool.
Quarter and core tomatoes. Slice off a piece of cucumber and taste it. If the skin is bitter. peel the cucumbers. Otherwise, keep the peel. Halve the cucumbers lengthwise and remove the seeds with a spoon. Cut into chunks about the same size as the tomatoes.
Place the tomatoes and cucumbers in a large bowl, add the capers and basil, and season with a pinch of salt. Drizzle the remaining ¼ cup Organic Extra Virgin Olive Oil and Organic Red Wine Vinegar over the mixture and toss thoroughly. Add tuna and bread and toss again just until incorporated. Arrange the salad on a platter and serve immediately.