Panzanella Salad with Tomatoes, Chickpeas & Tuna from Healthy in a Hurry by Karen Ansel

Ingredients

• crusty whole-wheat sourdough bread, 3 cups (6 oz/185 g) 1-inch (2.5-cm) cubes
• red onion, ½, chopped
• sea salt, ¼ tsp
• freshly ground pepper, to taste
• sherry vinegar or red wine vinegar, 3 tbsp
• low-sodium chickpeas, 1 can (15 oz/470 g), drained and rinsed
• albacore tuna, 1 can (5 oz/155 g), water-packed, drained
• English cucumber, 1 cup (5 oz/155 g) seeded and diced
• radishes, ½ cup (2 oz/60 g) thinly sliced
• extra-virgin olive oil, 4 Tbsp (2 fl oz/60 ml)
• fresh basil leaves, from about ½ bunch, chopped
• ripe tomatoes, 2 lb (1 kg), any color or variety