Panzanella with tuna

Ingredients:

• 1 focaccia with rosemary (about 220 g)
• 5 tbsp. l. olive oil
• 0.7 kg of tomatoes of different non-hybrid varieties, coarsely chopped
• 1 small bunch escarole, trimmed and chopped
• 2 cucumbers, quartered lengthwise and sliced ​​0.5cm thick.
• 1 cup fresh basil, coarsely chopped
• 2 tbsp. capers, dried
• 2 tablespoons red wine vinegar
• 2 x 200g cans of tuna in oil (preferably Italian), drained and broken into pieces

Preparation:

1. Preheat the grill to medium-low heat. Brush the focaccia with 2 tablespoons of olive oil. Grill until golden brown, 2-3 minutes per side. Dice and transfer to a large bowl.
2. Add tomatoes, escarole, cucumbers, basil, capers, red wine vinegar, and the remaining 3 tablespoons olive oil to a bowl; season with salt and pepper to taste. Top each serving of salad with tuna. (You can add panzanella chickpeas).