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Vegetable Panzanella with Tuna

Randy Mayor
Yield 6 servings (serving size: 2 cups)
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.

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)

Nutrition 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

How to Make It

  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.