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This panzanella is a true summer lifesaver. You do not need to turn on the stove and yet the result is layered in flavor and texture. The combination of juicy tomatoes with oil-packed tuna and creamy burrata turns simple ingredients into a refreshing and satisfying main.
I discovered this combination on a trip to the coast. Now when tomatoes are at their peak, this becomes my go-to lunch with zero compromise on flavor.
Ingredients
- Ciabatta bread cubes: provide hearty texture and soak up juices without turning soggy
- Vine-ripened tomatoes: supply the juiciness that defines a great panzanella
- Oil-packed tuna: adds savory richness and depth without any cooking
- Burrata: offers creamy contrast to the sharp onion and acidic dressing
- Fresh basil: brightens the dish and complements the tomatoes
- Red onion: provides gentle heat and bite to cut through the richness
- Cider or red wine vinegar: sharpens flavors and balances the oil
- Extra-virgin olive oil: enriches and brings it all together
- Salt: highlights the sweetness of tomatoes and rounds out the seasoning
- Garlic: gives subtle heat and aromatic base to the dressing
Step-by-Step Instructions
- Prep the Tomatoes:
- In a large bowl stir together the vinegar and grated garlic. Set a colander inside this bowl and place chopped tomatoes in it. Sprinkle with salt and let sit for 10 minutes to allow the juices to release into the dressing base.
- Make the Dressing:
- Remove the colander and let the juices drip into the bowl. Add the oil from the tuna and whisk in olive oil until emulsified. This forms a deeply flavored vinaigrette that sets the tone of the dish.
- Build the Salad:
- Add the bread cubes directly into the dressing and toss well to coat. Let it absorb the liquid slightly before adding red onion basil and the reserved tomatoes. Toss again gently so everything is coated but not broken down.
- Assemble and Finish:
- Divide the salad across four plates. Top each portion with tuna and torn burrata pieces. Drizzle with any leftover dressing and garnish with more fresh basil for extra fragrance and color.
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I am always amazed how the tuna oil turns into an umami-packed dressing. It is the kind of shortcut that makes this dish genius with almost no effort.
Storage Tips
This dish is best eaten fresh. If you need to prep ahead keep the components separate and assemble just before serving. Bread can become overly soggy if left to sit.
Ingredient Substitutions
Mozzarella or stracciatella can replace burrata in a pinch. Use sourdough or rustic country bread if ciabatta is unavailable. Try cherry tomatoes halved if large tomatoes are not in season.
Serving Suggestions
Serve chilled or at room temperature. Pairs well with a crisp white wine or sparkling water. Great as a light dinner or lunch alongside olives and marinated vegetables.
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Cultural Context
Panzanella has its roots in Italian peasant cooking where stale bread is given new life with summer produce. This version with tuna and burrata takes that tradition and gives it a modern satisfying twist
Frequently Asked Questions About Recipes
- → Can I use another type of bread for panzanella?
Yes, any sturdy, crusty bread like sourdough or baguette works well. Avoid soft breads that may become soggy too quickly.
- → Is it necessary to use the oil from the tuna can?
Yes, the tuna oil adds savory depth and helps flavor the dressing. If preferred, use your own olive oil, but flavor may differ slightly.
- → Can I substitute burrata with another cheese?
Yes, mozzarella or stracciatella are good alternatives. They offer a similar creamy texture and mild flavor.
- → How far ahead can I prepare this dish?
You can prep ingredients a few hours in advance, but toss them together just before serving to maintain texture.
- → What makes this dish high in protein?
The oil-packed tuna provides a significant protein boost, making the salad both light and satisfying.
- → Can I add other vegetables?
Yes, cucumbers, roasted peppers, or arugula can be added for extra texture and flavor variety.