Crunchy Panzanella

Name: Crunchy Panzanella
Total time: 1800 s
Yield: Serves 4 servings
Ingredients: 14 oz day-old bread (about 400 g); 1 1/3 cups tomatoes, diced (about 200 g); 1 1/3 cups cucumbers, diced (about 200 g); 6 oz canned tuna in oil, drained (about 180 g); 1/4 cup pitted black olives (about 40 g); 1/4 cup almonds (about 40 g); 1/4 cup extra virgin olive oil (about 50 g); 2 red onions; 1 tablespoon wine vinegar (about 15 g); A few fresh basil leaves; Dried oregano, to taste; Salt and pepper, to taste

Patri - Rock&Food @patri_rockandfood147

This panzanella was the highlight of the summer! We’re used to making it here, but this version is DELICIOUS!

I got the recipe from the 2022 Eurospin calendar that we received at the beginning of the year when my mom and I went grocery shopping. From what I’ve seen, all the recipes are in collaboration with Sonia Peronaci.

I chose to join the #estateitaliana challenge with this dish because in my area, panzanella is one of those quick summer meals you make for yourself or to share with friends or family, maybe with a nice chilled glass of white wine.

This panzanella was the highlight of the summer! We’re used to making it here, but this version is DELICIOUS!

Patri - Rock&Food @patri_rockandfood147

This panzanella was the highlight of the summer! We’re used to making it here, but this version is DELICIOUS!

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Ingredients

30 min

Serves 4 servings

14 ozday-old bread (about 400 g)
1 1/3 cupstomatoes, diced (about 200 g)
1 1/3 cupscucumbers, diced (about 200 g)
6 ozcanned tuna in oil, drained (about 180 g)
1/4 cuppitted black olives (about 40 g)
1/4 cupalmonds (about 40 g)
1/4 cupextra virgin olive oil (about 50 g)
2red onions
1 tablespoonwine vinegar (about 15 g)
A fewfresh basil leaves
Dried oregano, to taste
Salt and pepper, to taste

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Steps

30 min

1

Cut the bread into cubes and toss in a bowl with olive oil, salt, pepper, and oregano. Mix well and bake until golden and crisp, about 15 minutes. Alternatively, toast the bread cubes in a nonstick skillet with a drizzle of olive oil until crunchy.
2

Meanwhile, slice the onions, dice the cucumbers (removing the seeds), and dice the tomatoes. Combine all the vegetables and add the basil.
3

Mix the bread with the vegetables, then add the drained tuna, vinegar, olive oil, salt, and pepper. Roughly chop the almonds and olives and add them to the salad. Serve with extra basil on top.

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Cooksnaps

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Patri - Rock&Food @patri_rockandfood147

Published in the US on September 29, 2025 14:01

Ho imparato a cucinare grazie alle nonne, forse un clichè, ma vedendo loro ho imparato molto. Amo da pazzi cucinare i primi piatti, gli antipasti e piatti unici. Cucinare mi rilassa talmente tanto che puntualmente mi dimentico le dosi!Su Instagram mi trovate con lo stesso nome @patri_rock&food