Vegetable Panzanella With Tuna

• 2 tablespoons parsley, chopped
• 2 tablespoons fresh basil, chopped
• 2 tablespoons olive oil
• 2 tablespoons red wine vinegar
• 14 teaspoon black pepper
• 1 garlic clove, minced
• 4 cups cucumbers, halved, peeled, seeded and sliced
• 1 14 cups zucchini, diced
• 1 cup red bell pepper, diced
• 34 cup kalamata olive, pitted and halved
• 12 cup red onion, thinly sliced
• 14 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)

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.
4. Drizzle with vinaigrette and toss to combine.

parsley, fresh basil, olive oil, red wine vinegar, black pepper, garlic, cucumbers, zucchini, red bell pepper, kalamata olive, red onion, salt, tomatoes, water, whole wheat bread

Taken from www.food.com/recipe/vegetable-panzanella-with-tuna-163018 (may not work)