Recipes
Panzanella with Burrata & Tuna
- Dinner
This panzanella with burrata and tuna is a vibrant no-cook meal that’s bursting with fresh flavor. Juicy tomatoes, ciabatta and thinly sliced onion form the heart of this refreshing salad. Creamy burrata adds richness, while high-quality canned tuna packed in oil brings savory depth. The oil from the tuna can is used to dress the salad, infusing it with extra flavor and tying all the ingredients together.
Ingredients
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2 tablespoons cider vinegar or red-wine vinegar
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1 small clove garlic, grated
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2 medium tomatoes, roughly chopped
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⅛ teaspoon salt
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1 (5-ounce) can oil-packed tuna, undrained
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6 tablespoons extra-virgin olive oil
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8 ounces ciabatta, cut into bite-size cubes (about 6 cups)
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1 cup thinly sliced red onion
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1 cup lightly packed basil leaves, chopped or torn, plus more for garnish
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2 (3-ounce) balls burrata, torn into bite-size pieces
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