Mealime recipe · lives on in MealPot
Bread Salad (Panzanella) with Tuna, Tomatoes, Mozzarella & Olives
- 25 min
- 2–6 servings
- 685 kcal / serving
- ★ 4.1 on Mealime
A bright mixed salad built on toasted bread chunks, tuna, tomatoes, and mozzarella. The crunchy croutons soak up a tangy vinaigrette for a weeknight-friendly meal.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 1 ½ tbspcapers
- 2 (6 oz) canschunk light tuna in water
- ½English cucumber
- ½ (8 oz) pkgfresh mozzarella cheese
- 1 clovegarlic
- ½ small bunchItalian (flat-leaf) parsley
- ¼ cupKalamata olives, pitted
- 1shallot
- 2 slicessourdough bread
- 2tomatoes
- shallots
- English cucumbers
- red onion
From the pantry: black pepper, crushed red pepper, extra virgin olive oil, Italian seasoning, red wine vinegar, salt
Cookware
baking sheet pan · can opener · chef's knife · colander · cutting board · garlic press (optional) · measuring cups · measuring spoons · mixing bowls · oven mitts · stirring spoon · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More dinner ideas: easy dinners
Directions
- Preheat the oven to 450°F.
- Cut or tear the sourdough into bite-sized pieces, then spread them on a baking sheet. Drizzle with oil and season with salt and pepper, tossing to coat evenly.
- Bake, stirring halfway through, until the croutons are golden and toasted, about 10 minutes. Let them cool on the sheet for 5 minutes.
- In a medium bowl, peel and mince the shallot and garlic. Add oil, red wine vinegar, and Italian seasoning; whisk until the dressing comes together.
- Drain the tuna and add it to the bowl with the dressing. Flake the tuna with a fork and mix to combine.
- Wash and dry all produce.
- Dice the tomatoes large and add them to the bowl.
- Trim and quarter the cucumber lengthwise, then cut crosswise into bite-sized pieces and add to the bowl.
- Strip parsley leaves from the stems, roughly chop, and add to the bowl.
- Roughly chop the olives and add them to the mixture.
- Tear or chop the mozzarella into bite-sized pieces and fold in with the other ingredients, then add the cooled croutons and capers. Give everything a gentle toss through to combine.
- Divide the salad among plates or bowls and serve.
Two tips
- Make ahead: refrigerate the dressing with tuna up to a day before serving, then stir in the croutons just before eating.
- Serving idea: crumble more mozzarella and scatter olives over the top right before serving for a cheese-and-olive finish.
Nutrition per serving
- Calories
- 685 kcal
- Protein
- 45 g
- Carbs
- 44 g
- Fat
- 38 g
- Fiber
- 5 g
- Sodium
- 1304 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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One of 1,676 Mealime recipes in MealPot.
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Ingredient quantities, timing and nutrition are recorded from the original Mealime recipe ↗ (captured 2026-09-12). Photo: MealPot, an AI-rendered illustration of the finished dish. Description and directions written by MealPot.