panzanella with burrata and tuna

Lunch

Panzanella with Burrata & Tuna

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

2 tablespoons cider vinegar or red-wine vinegar
1 small clove garlic, grated
2 medium tomatoes, roughly chopped
⅛ teaspoon salt
1 (5-ounce) can oil-packed tuna, undrained
6 tablespoons extra-virgin olive oil
8 ounces ciabatta, cut into bite-size cubes (about 6 cups)
1 cup thinly sliced red onion
1 cup lightly packed basil leaves, chopped or torn, plus more for garnish
2 (3-ounce) balls burrata, torn into bite-size pieces

Directions

Stir 2 tablespoons vinegar and the grated garlic together in a large bowl. Place a colander inside the bowl; add chopped tomatoes. Sprinkle the tomatoes with ⅛ teaspoon salt; set aside for 10 minutes.
Gently shake the strainer so the juices from the tomatoes fall into the bowl; remove the colander and set aside. Pour the oil from the tuna can into the large bowl. Whisk in 6 tablespoons olive oil. Add ciabatta cubes, 1 cup onion, 1 cup basil and the reserved tomatoes; toss well. Divide the mixture among 4 plates; top evenly with the tuna and the burrata pieces. Spoon on any liquid left on the bottom of the bowl. Garnish with more basil, if desired.