French in a Flash: Niçoise Panzanella Bread Salad

Ingredients

• 1 cup baby arugula roughly chopped
• 6 cups bread cut in 1-inch cubes
• 45  cherry tomatoes halved
• 5 tablespoons olive oil extra virgin 
• 2 tablespoons flat parsley roughly chopped
• 2 tablespoons basil fresh roughly chopped
• 1 tablespoon thyme sprigs fresh roughly chopped
• 7 ounces haricots verts crisp halved
• 30  kalamata olives pitted halved
• 4 servings kosher salt 
• 1  lemon zest 
• 12 fillet anchovy drained roughly chopped
• 4 servings pepper black
• 5 ounce albacore solid tuna drained canned

Equipment

• bowl
• baking sheet
• oven
• whisk

Directions

1. Preheat the oven to 350 degrees F.
2. Spread the bread in a single layer on a baking sheet, and toast until just golden brown, about 10 minutes. Set aside to cool.
3. Prepare the vinaigrette by whisking together the lemon juice, lemon zest, olive oil, thyme, and salt and pepper.
4. In a large bowl, toss together the haricots verts, cherry tomatoes, olives, anchovies, arugula, basil, parsley, and the lemon-thyme vinaigrette. Then, add the tuna and bread croutons to the bowl, and gently toss until everything is combined.
5. Let sit on the counter for at least 20 minutes before serving.