Makes 4 servings

Prep time: 15 minutes + 30 minutes for marinating

Tools needed: chef's knife, bread knife, cotton towel, 2 large bowls


1 country loaf bread (or 1 1/2 baguettes), sliced thinly and left out overnight
1/2 cup red wine vinegar
4 scallions, trimmed and chopped (including green part)
1 cucumber, peeled and sliced crosswise (1/8" thick)
1 red or yellow bell pepper, cored, seeded, and sliced into thin strips
3 tomatoes, halved and chopped
20 fresh basil leaves, sliced thinly, or 1 tsp. dried
8 to 12 anchovy fillets, rinsed and chopped (optional)
6 oz. canned tuna (in oil), drained and flaked
6 tbsp. olive oil
1 1/2 tsp. salt
1 1/2 tsp. black pepper
1 tsp. chopped fresh marjoram, or 1/2 tsp dried

Tear the bread roughly and soak it in 1/4 cup of the vinegar mixed with enough water to soak through. After about 2 minutes, place in a paper towel and press to squeeze out the excess liquid. Place the bread in a large bowl with the scallions, cucumber, bell pepper, tomatoes, basil, anchovies (if using), and tuna.

In the other bowl, combine the olive oil, the remaining vinegar, salt and pepper. Stir to combine. Add the dressing to the vegetable/bread mixture and toss. Let sit for 30 minutes. Taste to see if seasoning needs adjusting. Sprinkle the marjoram over the top of the salad and serve.

Tip: Always chop basil just before using it as it tends to darken quickly after chopping.