Vegetable Panzanella With Tuna Recipe
Ingredients
| Parsley | 2 Tablespoon, chopped (VINAIGRETTE:) | |
| Basil | 2 Tablespoon, chopped (VINAIGRETTE:) | |
| Olive oil | 2 Tablespoon (VINAIGRETTE:) | |
| Red wine vinegar | 2 Tablespoon (VINAIGRETTE:) | |
| Ground black pepper | 1/2 Teaspoon (VINAIGRETTE:) | |
| Garlic | 1 Clove (5gm), minced (VINAIGRETTE:) | |
| Lengthwise | 2 1/2 Pound, halved (SALAD:) | |
| Zucchini | 11/4 Cup (16 tbs), diced (SALAD:) | |
| Red bell pepper | 1 Cup (16 tbs), diced (SALAD:) | |
| Kalamata olives | 3/4 Cup (16 tbs), halved (SALAD:) | |
| 1/2 cup thinly sliced red onion | ||
| Salt | 1/4 Teaspoon (SALAD:) | |
| 3 tomatoes, each cut into 8 wedges (about 11/2 pounds) | ||
| Albacore tuna | 1 Can (10oz), drained, flaked (SALAD:) | |
| Whole wheat bread | 4 Cup (16 tbs) (SALAD:) | |
Directions
1. To prepare vinaigrette, combine first 6 ingredients, stir with a whisk.
2. To prepare salad, combine cucumber, zucchini, red bell pepper, olives, red onion, 1/4 teaspoon salt, tomatoes, and tuna in a large bowl. Add bread. Drizzle with vinaigrette, toss gently to combine.
2. To prepare salad, combine cucumber, zucchini, red bell pepper, olives, red onion, 1/4 teaspoon salt, tomatoes, and tuna in a large bowl. Add bread. Drizzle with vinaigrette, toss gently to combine.
Chef
