Authentic home cooking from Italy, with US measurements.

Originally published on Cookpad Italy as Panzanella con pane multicereali, verdure, tonno, al profumo di aceto balsamico

Panzanella with Multigrain Bread, Vegetables, Tuna, and a Hint of Balsamic Vinegar

Name: Panzanella with Multigrain Bread, Vegetables, Tuna, and a Hint of Balsamic Vinegar
Total time: 1800 s
Yield: Serves 4 servings
Ingredients: as needed Multigrain bread,; 9 oz tuna (about 250 grams)

Lida Cecchini @Mdg9117

A fresh, flavorful, quick, and colorful dish (because we eat with our eyes, too). In Tuscany, this is a popular way to use up leftover bread, which should be a day or two old, not fresh. Making this dish, especially in summer, is also a great way to clean out the fridge, since you can add almost anything. For classic panzanella, though, you should always include stale bread (traditionally Tuscan white bread), vinegar, onion, tomatoes, basil, and tuna. You can add other ingredients like cheese or raw vegetables as you like. Here, I used multigrain bread instead of white, and in addition to white wine vinegar, I added a touch of balsamic vinegar for extra flavor.

Lida Cecchini @Mdg9117

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Ingredients

30 minutes plus time to soak the bread

Serves 4 servings

as neededMultigrain bread,
9 oztuna (about 250 grams)
1 onion
1 cucumber
Tomatoes, as needed
Fresh basil, as needed
2 bell peppers
1/2 cup white wine vinegar (120 ml)
1/4 cup balsamic vinegar (60 ml)
Extra virgin olive oil, as needed
Water for soaking, as needed
Salt and pepper, as needed

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Steps

30 minutes plus time to soak the bread

1

Tear the bread into pieces and place in a large bowl. Pour in both vinegars, then add enough water to cover the bread. Add 1 teaspoon of salt and let the bread soak thoroughly. Once the bread is well soaked, drain it in a colander and squeeze out the excess water.
2

Return the bread to the bowl. Season with 2–3 tablespoons of olive oil and 1 teaspoon of salt, mixing well. Start adding the chopped ingredients: onion (which I soaked in water and vinegar for about an hour), tomatoes, cucumber, bell peppers, and tuna. Mix everything together thoroughly.
3

Add the basil, a few more tablespoons of olive oil, another splash of balsamic vinegar, and a grind of black pepper. Taste and add more salt if needed.
4

Let the panzanella rest in the fridge for about 30–40 minutes. It should be chilled but not ice cold. Serve as an appetizer or a main course.