Vegetable Panzanella with Tuna

With the warmer weather are you craving lighter fare? Here's a great recipe. I don't want to be an ingredient snob, but it is worth it to get FRESH herbs for this and "first cold pressed" olive oil-it has a nice fruity flavor and light green color. I think this was a Cooking Light recipe originally-of coarse I changed it a little. Also, I double the vinaigrette-I've reflected the increase in the recipe.
Vinaigrette:
4 T chopped fresh parsley
4 T chopped fresh basil
4 T olive oil ("first cold-pressed" is best)
4 T red wine vinegar
1/2 tsp fresh ground black pepper
2 cloves garlic
Salad:
4 cups peeled diced cucumber (de-seed if you wish)
1 cup diced zucchini
1 cup diced red bell pepper
3/4 cup halved pitted Kalamata olives
1/2 cup diced red onion
1/2 tsp salt
3 tomatoes coursley chopped
2 cans albacore tuna (chunk light is ok too)
4 cups cubed or torn day-old french/italian bread (you can also just toast it)
Mix all together. Delicious! (If you do not want to serve it right away-just reserve your bread cubes until serving.)