Italian Panzanella Recipe
- 3 squares or rounds of foccacia (about 9 ounces total)
Toast focaccia until golden (cut in half if needed to fit in toaster). When focaccia is cool enough to handle, tear into bite-size pieces and set aside.
In a small bowl, whisk together oil, vinegar, garlic, and pepper; set aside.
In a large bowl, mix tuna, tomato, onion, parsley, oregano, olives, and capers. Add focaccia and toss with reserved dressing. Let sit 15 to 30 minutes. Season to taste with salt, transfer to a platter, and serve.