What’s Bread in the Salad

Bread salads are infinitely adaptable. They can accommodate themselves willingly to the ingredients at hand, the degree of appetite to be satisfied and the amount of trouble the cook is willing to take.

This version with chard, cherry tomatoes and tuna involves a little cooking but results in a substantial one-dish lunch or dinner. The pan juices from the vegetables and the oil from the tuna make the dressing, moistening the chewy bread deliciously.

If I really feel like splurging, I make this salad with imported tuna packed in olive oil, available in jars or cans at stores that carry imported Italian foods. Use a combination of tomato varieties and colors if you have them.

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Bread Salad with Garbanzo Beans, Chard and Tuna

Bread Salad with Garbanzo Beans, Chard and Tuna

Active Work and Total Preparation Time: 30 minutes

1/2 loaf Italian-style country bread, cut into 1-inch cubes

1 1/2 tablespoons olive oil plus more for greasing pan

3 shallots, minced

1 1/2 teaspoons lemon juice

3 tablespoons white wine

1 bunch red or green chard, stems and ribs removed, leaves torn into salad-sized pieces

1 (1-pint) basket cherry tomatoes, any color or variety, stemmed

1/2 teaspoon sea salt

Pepper

1 (15-ounce) can garbanzo beans, drained

1 (9-ounce) can tuna packed in olive oil, drained, 2 tablespoons oil reserved

Water

* Place bread cubes on lightly oiled baking sheet and toast at 375 degrees until dry and crunchy, about 15 minutes. Cool completely.

* Heat 1 1/2 tablespoons olive oil in large skillet over medium heat and add shallots. Saute until tender, 3 to 4 minutes. Do not let brown. Add lemon juice and white wine and cook 30 seconds. Add chard and cook 1 minute, turning leaves as they cook down. Add cherry tomatoes and continue to cook until chard is wilted and tomatoes are softened and their skins have begun to split, about 6 to 7 minutes. Season generously with salt and pepper.

* Toss bread cubes with drained garbanzo beans and drained tuna in large bowl. Add cooked vegetables, any cooking liquid left in pan (or 1/4 cup water if no liquid), and reserved oil from tuna and combine well. Simmer 2 to 3 minutes, then serve immediately.

4 servings. Each serving: 457 calories; 1,301 mg sodium; 12 mg cholesterol; 7 grams fat; 65 grams carbohydrates; 31 grams protein; 2.52 grams fiber.

Game Plan:

30 minutes before: Cut and toast bread.

25 minutes before: Wash chard; mince shallots; open and drain cans; wash tomatoes.

15 minutes before: Remove bread from oven; cook chard and tomatoes.

5 minutes before: Toss bread with other ingredients.

INGREDIENTS

Shopping List

1 loaf Italian-style country bread

1 bunch red or green chard

1 pint cherry tomatoes, any color or variety

1 (9-ounce) can tuna packed in olive oil

Staples

1 (15-ounce) can garbanzo beans

1 lemon

Olive oil

Shallots

White wine

*

Antiqua Bianca plates from the Total Look, Glendora.