Bread Salad With Tuna and Capers

This is a lovely salad that can be added to as you desire. I got this from a olive oil recipe site. Enjoy!

• Ready In: 20 mins
• Serves: 4-6

Ingredients

• 8 -10  ounces  rustic  bread, cut into 1/2 inch wide slices
• 1  bunch scallion, chopped (use white and green parts)
• 3 -4  tablespoons red wine vinegar
• 1⁄2 teaspoon salt
• 1⁄2-3⁄4 cup extra virgin olive oil
• 1 (12 ounce) can tuna in water, drained and flaked
• 1  large tomatoes, cut into thin wedges
• 2  stalks celery hearts, sliced
• 4  tablespoons  drained capers

Directions

1. Toast the bread.
2. Cut into 1/2-inch cubes; set aside.
3. Reserve 2 tablespoons of the dark green scallion stems.
4. In a large bowl, whisk the vinegar and salt.
5. Add 1/2 cup oil and whisk to combine.
6. Add the tuna, tomato, all the chopped scallions except reserved stems, celery, 4 tablespoons capers, and bread.
7. Toss and set aside for 15 to 30 minutes at room temperature.
8. Toss occasionally.
9. Taste a bread cube.
10. If it seems too dry, drizzle with a bit more oil or a few tablespoons of cold water.
11. If too bland, add up to 1 tablespoon more vinegar and 1 tablespoon more capers.
12. Sprinkle each serving with scallion stems.