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Vegetable Panzanella With Tuna

2 tablespoons parsley, chopped
2 tablespoons fresh basil, chopped
2 tablespoons olive oil
2 tablespoons red wine vinegar
14 teaspoon black pepper
1 garlic clove, minced
4 cups cucumbers, halved, peeled, seeded and sliced
1 14 cups zucchini, diced
1 cup red bell pepper, diced
34 cup kalamata olive, pitted and halved
12 cup red onion, thinly sliced
14 teaspoon salt
3 tomatoes, cut into 8 wedges
1 (6 ounce) can albacore tuna in water, drained and flaked
4 cups cubed day-old whole wheat bread (12 slices)


For vinaigrette dressing, combine parsley, basil, olive oil, vinegar, pepper, and garlic, and whisk to combine. For salad, combine cucumber, zucchini, red bell pepper, olives, onion, salt, tomato, and tuna in a large bowl. Add bread to bowl. Drizzle with vinaigrette and toss to combine.

Source: www.food.com