Vegetable Panzanella with Tuna

Vegetable Panzanella with Tuna
Photo by Randy Mayor

Ingredients

  • ½ cup thinly sliced red onion
  • 2 tablespoons olive oil
  • 2 tablespoons chopped fresh basil
  • 1 (6-ounce) can albacore tuna in water, drained and flaked
  • Salad:
  • Vinaigrette:
  • 2 ½ pounds cucumber, peeled, halved lengthwise, seeded, and sliced (about 4 cups)
  • + 10 more ingredients
    • ¼ teaspoon salt
    • 3 tomatoes, each cut into 8 wedges (about 1 1/2 pounds)
    • 1 garlic clove, minced
    • ¼ teaspoon freshly ground black pepper
    • 1 ¼ cups diced zucchini
    • 1 cup diced red bell pepper
    • 2 tablespoons red wine vinegar
    • ¾ cup halved pitted kalamata olives
    • 4 cups (1/2-inch) cubed day-old whole-wheat bread (about 13 1-ounce slices)
    • 2 tablespoons chopped fresh parsley

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.

View full recipe at My Recipes

Comments


Best Wine Deals

See More Deals





Snooth Media Network