This is a recipe I adapted from Sur la table’s Tuna Tabbouleh with Tomato and Basil. I used quinoa instead of bulgur, left out the shredded carrot and used tuna packed in water instead of tuna packed in olive oil. Having tested their recipe at work**, I can vouch that both are delicious and very easy to make. I doubled the recipe in the photo above. It keeps nicely in the fridge and travels well for lunch or as a dish to bring to a pot-luck. Enjoy! And as always, let me know if you make it and if you liked it.
Occasionally I change my focus from traditional Greek recipes to Italian ones. Here’s a classic example from one of my favorite Cooking Channel celebs: David Rocco’s Panzanella.
I made it with tomatoes and basil from my garden and an old loaf of multi-grain bread from the bakery. I promise you it is absolutely delicious.
8 slices cubed day old Tuscan-style or hearty bread (I used multi-grain bread)
10 sliced cherry tomatoes (as you can see I used more)
1 red onion (I used 4 thinly sliced scallions/spring onions)
1/2 cup extra-virgin olive oil (It might need a bit more depending on the bread)
3 tablespoons red wine vinegar
4 fresh basil leaves (I definitely used more)
Salt and freshly ground black pepper
Submerge the slices of bread in a bowl of water. Use your hands to squeeze out all the water that the bread has absorbed. Break up the bread into small pieces and place into a large bowl.
Squeeze the cherry tomato juices into a small bowl before adding the tomato halves to the bread mixture. Add the scallions, olive oil, and red wine vinegar to the bowl. Roll up and chiffonade/slice the basil leaves and toss into the salad mixture. Season with salt and pepper, to taste. Toss well. Let the salad rest in the refrigerator for a few hours for all the flavors to come together. Kali Orexi! …or should I say Buon appetito! Enjoy!