Tuna Panzanella

I've mentioned before how much I really love Panzanella aka Bread Salad. Ina's recipe is the first one that I tried and I make it quite regularly.
Basically if I ever see a variation of Panzanella, I want to try it-like this Edamame Bread Salad that I posted about a couple of months ago.

I saw this really easy version of Tuna Panzanella in an issue of Good Housekeeping and found it intriguing.
I made it for dinner back in August and was really pleased with the results. My husband really liked it and asked for seconds (picking out the tomatoes, of course), but I still saw that as a success. I packed him the leftovers in his lunch the next day and he really enjoyed it.

I only made a couple of changes- I used cherry tomatoes and added a chopped yellow bell pepper to have more veggies mixed in there (and because I knew my hubby was going to pick out the tomatoes).
The recipe claims to be ready in 30 minutes and it was. Nothing tough here. The only thing you have to do is toast the bread cubes, open a few cans, and then throw everything else together.

If you have any tomatoes or basil that need to be used and want one last taste of summer, make this today!

Recipe for Tuna Panzanella