Vegetable Panzanella With Tuna

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.

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

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

1. For vinaigrette dressing, combine parsley, basil, olive oil, vinegar, pepper, and garlic, and whisk to combine.
2. For salad, combine cucumber, zucchini, red bell pepper, olives, onion, salt, tomato, and tuna in a large bowl.
3. Add bread to bowl. Drizzle with vinaigrette and toss to combine.