Ingredients

• 1 8-ounce piece rosemary focaccia (about 8 ounces)
• 5 tablespoons extra-virgin olive oil
• 1 1/2 pounds assorted heirloom tomatoes, roughly chopped
• 1 small head escarole, trimmed and chopped
• 2 Persian cucumbers, quartered lengthwise and sliced 1/4 inch thick
• 1 cup fresh basil, roughly chopped
• 2 tablespoon capers, drained
• 2 tablespoons red wine vinegar
• Kosher salt and freshly ground pepper
• Kosher salt and freshly ground pepper
• 2 7-ounce jars oil-packed tuna (preferably Italian), drained and flaked

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Instructions

1. Preheat a grill to medium low. Brush the focaccia with 2 tablespoons olive oil. Grill the bread until lightly toasted, 2 to 3 minutes per side. Cut into cubes and transfer to a large bowl.
2. Add the tomatoes, escarole, cucumbers, basil, capers, red wine vinegar and the remaining 3 tablespoons olive oil to the bowl; season with salt and pepper. Top each serving of salad with tuna.
3. Photograph by Antonis Achilleos