Tuna Panzanella

Ingredients

8 ounces coarse-textured Italian bread, 4 or 5 days old

4 mediums -size ripe tomatoes, roughly diced

1 medium -size red onion, minced

12 lrg fresh basil, leaves, shredded

12 pitted black olives, halved lengthwise

3 tablespoons red wine vinegar

cup good olive oil

3 garlic, clove, finely, chopped

1 salt and freshly ground pepper

1 7 oz can oil-packed Italian tuna, drained and broken into chunks

Preparation

Remove crusts from bread and break into pieces. Place bread in large bowl, cover with cold water and soak for 2 to 3 minutes or until softened. Drain and squeeze the bread dry, making sure to remove the water completely.

Place the bread in a large bowl and break it up into small pieces with your hands. Add the tomatoes, onion, basil, olives and tuna.

In a small bowl, whisk together vinegar, garlic, and olive oil. Add salt and pepper to taste (remember the olives are salty!)

Gently toss the dressing with the salad. Serve immediately.

The idea of using stale bread in a salad may not sound appealing, but trust us. This salad is divine. Everything can be prepared in advance, but toss it with the vinaigrette just before serving.