Vegetable Panzanella with Tuna

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

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Nutritional Information

Amount per serving
  • Calories: 298
  • Calories from fat: 30%
  • Fat: 10g
  • Saturated fat: 1.7g
  • Monounsaturated fat: 6g
  • Polyunsaturated fat: 1.8g
  • Protein: 13.6g
  • Carbohydrate: 41.1g
  • Fiber: 5.9g
  • Cholesterol: 9mg
  • Iron: 4mg
  • Sodium: 668mg
  • Calcium: 109mg

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

  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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