Panzanella

• 1/2 lb Day-old Italian bread; torn into 1/2" pieces
• 2 lg Tomatoes; coarsely chopped
• 1 Red onion; chopped
• 1 Jar (6.5 oz.) marinated artichoke hearts, coarsely chopped
• 1 cn (5-1/2 oz) water-packed tuna, drained and flaked
• 1/4 c Black pitted olives; sliced
• 1 c Packed fresh basil leaves
• 4 Cloves garlic; minced
• 3 tb Red wine vinegar
• 1/2 ts Salt
• 1/4 ts Pepper

Instructions

1. 1

   In bowl soak bread in 1/2 cup water for 5 minutes; squeeze out excess water.

2. 2

   Add tomatoes, onions, artichoke hearts, tuna, olives, basil, garlic, vinegar, salt and pepper.

3. 3

   Toss well to coat.

4. 4

   Serve at room temperature.

5. 5

   Yields: 6 cups Kitchen time: 15 minutes ready to serve in 15 minutes