Vegetable Panzanella with Tuna |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Make sure your bread is dry so the croutons won't get soggy when tossed with the dressing. If you're using the fresh bread, bake the bread cubes at 350ยบ for 5 minutes. Serve this salad immediately, while the bread is still crunchy. Ingredients:
2 tablespoons chopped fresh parsley |
2 tablespoons chopped fresh basil |
2 tablespoons olive oil |
2 tablespoons red wine vinegar |
1/4 teaspoon freshly ground black pepper |
1 garlic clove, minced |
2 1/2 pounds cucumber, peeled, halved lengthwise, seeded, and sliced (about 4 cups) |
1 1/4 cups diced zucchini |
1 cup diced red bell pepper |
3/4 cup halved pitted kalamata olives |
1/2 cup thinly sliced red onion |
1/4 teaspoon salt |
3 tomatoes, each cut into 8 wedges (about 1 1/2 pounds) |
1 (6-ounce) can albacore tuna in water, drained and flaked |
4 cups (1/2-inch) cubed day-old whole-wheat bread (about 13 slices) |
Directions:
1. To prepare vinaigrette, combine first 6 ingredients; stir with a whisk.
2. To prepare salad, combine cucumber and next 7 ingredients (cucumber through tuna) in a large bowl. Add bread. Drizzle with vinaigrette; toss gently to combine.
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