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Author Notes: This salad is incredibly versatile: use it as a canvas for whatever fresh crunchy veggies you have on hand (I like adding fresh corn). Fisherman's bread (Pane del pescatore) can be found at Italian specialty food stores, but you can make your own by placing a loaf of good bread in a 400° F oven, then turning the oven off and letting it sit until dried out. —Hallie Meyer
Food52 Review: This is my new summertime lunchbox favorite! The tuna, mozzarella, and fisherman's bread make it substantial enough for a workday lunch. The flexible recipe lets you take advantage of the abundant fresh vegetables of the season, though garden-fresh tomatoes and really good quality tuna are imperatives. I enjoyed Hallie Meyer's suggestion to add fresh corn, and I also loved the addition of crescent moon slivers of Vidalia onion in the salad. —chezjewels
- 4 large ripe tomatoes, chopped
- 1 tablespoon salt
- 1 tablespoon dried or fresh oregano
- 2 tablespoons red wine vinegar
- 3 cups crumbled fisherman's bread (or your homemade oven-dried variety -- see headnote)
- 6 ounces good olive oil-packed tuna
- 1/2 cup extra virgin olive oil
- Freshly ground black pepper
- 1 cup basil, torn
- 1 cup cubed fresh mozzarella
- Salt and pepper, to taste
- Place chopped tomatoes, salt, oregano, and 1 tablespoon of vinegar in a large serving bowl. Toss well, and let sit.
- Place fisherman's bread in a small bowl and cover half way with water, breaking up pieces with your hands until they are crunchy in the center and soggy on the outside. (If using homemade dried bread, only splash with water and toss. It won't require as much reconstituting.) Drain water out of the bread bowl, then add bread to tomatoes. Drizzle with half the olive oil, toss well.
- Add tuna, remainder of vinegar, remainder of olive oil, black pepper, basil, and mozzarella. Toss well to combine, season with salt and pepper to taste, and serve.