Vegetable Panzanella with Tuna Courtesy of Cooking Light in myrecipes.com
Panzanella [pantsaˈnɛlla] or panmolle [pamˈmɔlle] is a Tuscan salad of bread and tomatoes that is popular in the summer. It includes chunks of soaked stale bread and tomatoes, sometimes also onions and basil, dressed with olive oil and vinegar. It is also popular in other parts of central Italy.
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
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 6oz. can of St. Jude Mediterranean canned tuna!!
4 cups (1/2-inch) cubed day-old whole-wheat bread (about 13 [1-ounce] slices)
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.