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 unique dish or appetizer for outdoor lunches and dinners. 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 product instructions and break them into large pieces.
Wash the tomatoes and cut them into small pieces.
Cut the fresh pecorino into cubes.
Drain the canned tuna well (if using canned tuna, remove excess oil or water).
In a bowl, combine the soaked and broken friselle, tomatoes, pecorino, and tuna.
Season with extra virgin olive oil and salt to taste, then mix well to combine the ingredients.
Finish 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
