Vegetable Panzanella With Tuna

• 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)

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.

vinaigrette, parsley, fresh basil, olive oil, red wine vinegar, freshly ground black pepper, garlic, salad, cucumber, zucchini, red bell pepper, olives, red onion, salt, tomatoes, water, bread

Taken from www.myrecipes.com/recipe/vegetable-panzanella-with-tuna (may not work)