Tuna Panzanella Salad

• 1 8 -ounce piece rosemary focaccia (about 8 ounces)
• 5 tablespoons extra-virgin olive oil
• 1 1/2 pounds assorted heirloom tomatoes, roughly chopped
• 1 small head escarole, trimmed and chopped
• 2 Persian cucumbers, quartered lengthwise and sliced 1/4 inch thick
• 1 cup fresh basil, roughly chopped
• 2 tablespoon capers, drained
• 2 tablespoons red wine vinegar
• Kosher salt and freshly ground pepper
• 2 7 -ounce jars oil-packed tuna (preferably Italian), drained and flaked

1. Preheat a grill to medium low.
2. Brush the focaccia with 2 tablespoons olive oil.
3. Grill the bread until lightly toasted, 2 to 3 minutes per side.
4. Cut into cubes and transfer to a large bowl.
5. Add the tomatoes, escarole, cucumbers, basil, capers, red wine vinegar and the remaining 3 tablespoons olive oil to the bowl; season with salt and pepper.
6. Top each serving of salad with tuna.
7. Photograph by Antonis Achilleos

rosemary, extravirgin olive oil, tomatoes, head, cucumbers, fresh basil, capers, red wine vinegar, kosher salt, tuna

Taken from www.foodnetwork.com/recipes/food-network-kitchens/tuna-panzanella-salad.html (may not work)