Vegetable Panzanella With Tuna

Name: Vegetable Panzanella With Tuna
Prep time: 15 min
Total time: 15 min
Yield: 6 2 cup servings, 6 serving(s)
Ingredients: 2 tablespoons parsley, chopped; 2 tablespoons fresh basil, chopped; 2 tablespoons olive oil; 2 tablespoons red wine vinegar; 1/4 teaspoon black pepper; 1 garlic clove, minced; 4 cups cucumbers, halved, peeled, seeded and sliced; 1 1/4 cups zucchini, diced; 1 cup red bell pepper, diced; 3/4 cup kalamata olive, pitted and halved; 1/2 cup red onion, thinly sliced; 1/4 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)

Submitted by Ppaperdoll

"Another main meal salad from Cooking Light. It says to make sure the bread is dry so that the croutons don't get too soggy."

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Ready In:: 15mins
Ingredients:: 15
Yields:: 6 2 cup servings
Serves:: 6

ingredients

2 tablespoons parsley, chopped
2 tablespoons fresh basil, chopped
2 tablespoons olive oil
2 tablespoons red wine vinegar
¹⁄₄ teaspoon black pepper
1 garlic clove, minced
4 cups cucumbers, halved, peeled, seeded and sliced
1 ¹⁄₄ cups zucchini, diced
1 cup red bell pepper, diced
³⁄₄ cup kalamata olive, pitted and halved
¹⁄₂ cup red onion, thinly sliced
¹⁄₄ 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)

directions

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.

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Reviews

This makes a very nice summer salad on a hot day. The presentation is beautiful as well; this dish has great colors! I added the juice of 1 lemon to the dressing, as well as 4 finely chopped kalamata olives and a pinch of kosher salt.

DeAnna Owens

RECIPE SUBMITTED BY

Ppaperdoll

London

I'm an American living in London since I got married in 1994 (except for a brief stint in New Jersey, and then Luxembourg). I work part-time for a national charity and also study social sciences part-time with the Open University. Keeps me busy, but I still find plenty of time to cook and search for 'zaar recipes! Over time my cooking has meshed English and American customs together, especially at holiday time. I make a mean Christmas fruitcake complete with Fondant Icing and marzipan, but I still have a Christmas cookie party for my friends where I introduce (or subject!) them to all my favorite cookie recipes. My husband and two kids will happily eat Shepherd's Pie or Sloppy Joes, cheese and onion or grilled cheese sandwiches. The comparisons go on and on...

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