Robert’s Panzanella with Tuna & Capers

Tasty and simple to prepare, this salad is perfect for warm summer evenings with a chilled bottle of Pellegrini Rosato. 

Ingredients:
3 cups bread (a crusty ciabatta, or sourdough at least two days old)
4-5 tomatoes, diced
1 red onion, sliced thin
2 cups basil, tear leaves
6 leaves Romaine lettuce, torn
1 clove garlic, pressed
3 ½ teaspoons red wine vinegar
1/3 cup extra virgin olive oil
1 teaspoon sea salt
½ teaspoon ground pepper
3 ½ teaspoons capers (medium salted, rinsed)
3 anchovies, minced
2 cans tuna (preferably Italian, packed in oil)
½ cup black olives, preferably small Nicoise 
½ handful pine nuts

Preparation:
Soak bread in water. Squeeze out excess moisture and break up with your hands. In a bowl, combine bread with all other ingredients and toss well.  Serve at room temperature.  Serves four.