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Prep Time: 30 mins
Cook Time: 15 mins
Servings: 4

Niçoise Panzanella

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Special Occasion
Sliced Bread


  • 1 loaf of Villaggio Artesano® Original White Bread, cubed
  • 1 lb (500g) fresh Tuna Steak, pan fried and flaked
  • 1 fresh Lemon, juice and zest
  • 1 cup (250ml) Olive Oil
  • 1 tbsp (15g) dried Thyme
  • 1 tbsp (15g) dried Marjoram
  • 1 cup (250g) fresh Green Beans
  • 1 cup (250g) Cherry Tomatoes
  • 2 ripe Avocadoes, peeled, pitted and sliced
  • 1/2 cup (125g) black pitted Olives
  • 10 Anchovy fillets
  • 3 cups (750g) Arugula
  • 6 soft-boiled Eggs, cut into wedges
  • 1/2 cup (125g) fresh Basil, torn
  • 1/2 cup (125g) fresh Chervil, torn


  1. Preheat oven to 375°F (190°C)
  2. Spread bread cubes in a single layer onto a parchment-lined baking sheet
  3. Bake until golden brown and crisp for about 10-15 minutes
  4. In a small mixing bowl, whisk together lemon juice, lemon zest, olive oil, thyme, and marjoram and set dressing aside
  5. In a large mixing/salad bowl, add toasted bread cubes, tuna, green beans, cherry tomatoes, avocado, olives, anchovies and arugula
  6. Toss gently
  7. Transfer to serving platter and top with egg wedges and torn fresh herbs
  8. Drizzle with prepared dressing and serve