Tuna Panzanella Salad

Preparation time: 20 mins
Cooking time: None
Serves: 4

1 cup halved cherry tomatoes
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1 cup cooked Great Northern beans
5 to 6-ounce can oil-packed light tuna, drained and flaked with a fork
1/4 cup pitted and sliced kalamata olives
1 shallot, halved and thinly sliced
1/2 baguette slice into 1/2-to 3/4-inch cubes (day-old bread works fine)
1 tablespoon balsamic vinegar
3 tablespoons olive oil
2 teaspoons Dijon mustard
2 tablespoons roughly chopped fresh basil


1. Stir the tomatoes, 1/4 teaspoon of the salt, and 1/8 teaspoon of the pepper together in a medium bowl and set aside for 10 minutes. Add the beans, tuna, olives, and shallot; stir to combine and then add the bread cubes. gently stirring to coat the bread.

2. Whisk the balsamic vinegar, the mustard the remaining 1/4 teaspoon of salt, and the remaining 1/8 teaspoon pepper together in a small bowl. Slowly drizzle in the olive oil while whisking to make a creamy emulsion. Pour the dressing over the salad, add the basil and toss just before serving. Serve with 1 hour.

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