Panzanella with Tuna, Mozzarella, and Capers

1. Combine Tomatoes, Mozzarella, Onion, and Seasonings

Cut the tomatoes into bite-sized pieces and place them in a large mixing bowl. Add the mozzarella, red onion, and garlic to the bowl, along with 1 tablespoon of red wine vinegar, basil, a pinch of salt, freshly ground black pepper, and if desired, a pinch of crushed red pepper flakes. Gently toss to combine and allow the mixture to sit until the tomatoes release some of their juices.

2. Prepare the Dressing

In a separate medium bowl, whisk together the remaining tablespoon of red wine vinegar, ¼ teaspoon of salt, and some black pepper. While whisking, slowly drizzle in ¼ cup of extra-virgin olive oil to create a smooth dressing. Add the thinly sliced cucumbers and the torn parsley and cilantro, stirring to coat them well.

3. Toss Bread, Tuna, and Capers with Salad

Add the bread cubes to the tomato mixture along with the drained tuna and capers. Gently toss to combine, ensuring the bread soaks up the tomato juices and dressing. Let the mixture sit for at least 30 minutes and up to 4 hours to allow the flavors to meld and the bread to soften.

4. Final Seasoning and Serving

Before serving, taste the salad and adjust the seasoning with additional olive oil, vinegar, salt, and pepper if needed. Serve the panzanella glossy and full of flavor.