Vegetable Panzanella with Tuna

Vegetable Panzanella with Tuna Recipe
Randy Mayor
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 350º for 5 minutes. Serve this salad immediately, while the bread is still crunchy.

Yield:

6 servings (serving size: 2 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 298
Caloriesfromfat 30 %
Fat 10 g
Satfat 1.7 g
Monofat 6 g
Polyfat 1.8 g
Protein 13.6 g
Carbohydrate 41.1 g
Fiber 5.9 g
Cholesterol 9 mg
Iron 4 mg
Sodium 668 mg
Calcium 109 mg

Ingredients

Vinaigrette:
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
Salad:
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 [1-ounce] slices)

Preparation

To prepare vinaigrette, combine first 6 ingredients; stir with a whisk.

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.

July 2000
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