Panzanella is a fresh and quick summer dish. In this variant, soaked Apulian friselle, tomatoes, fresh pecorino with onion and tuna are used: perfect as a stand-alone dish or appetizer for lunches and dinners outdoors. It requires no cooking and is completed with extra virgin olive oil, salt and mixed seeds to taste.
Soak the friselle in water according to the product instructions and break them into large pieces.
Wash the tomatoes and chop them into pieces.
Cut the fresh pecorino into cubes.
Drain the tuna in oil well (if using canned tuna, remove excess oil or water).
In a bowl, combine the soaked broken friselle, tomatoes, pecorino and tuna.
Season with extra virgin olive oil and salt to taste, then mix well to combine the ingredients.
Complete with mixed seeds if desired and garnish with fresh basil leaves before serving.
Large bowl
Kitchen knife
Tuna drainer / colander
No-cook recipe; suitable for summer days. Egg-free variant. If preferred, you can use natural tuna for a lighter version.
Italy, Sicilia
