Recipe: Mediterranean Picnic Loaf (make ahead, using tuna, feta and Kalamata olives)

MEDITERRANEAN PICNIC LOAF

1 (16 oz) round loaf, peasant-style bread
3 large tomatoes
1 large purple onion, thinly sliced
1 green bell pepper, thinly sliced
4 oz crumbled feta cheese
1 (6 1/8 oz) can solid white tuna in spring water, drained and flaked
1/2 cup Kalamata olives, sliced
1 cup firmly packed fresh basil, chopped
2 tbsp. capers, rinsed and drained
FOR THE DRESSING:
2 tbsp. balsamic vinegar
1 tbsp. Dijon mustard
1 tbsp. olive oil
2 cloves garlic, minced

Cut bread in half horizontally; hollow out center of bottom half, leaving a 1-inch thick shell.

Slice tomatoes; cut into fourths. Layer tomato, onion, bell pepper, and cheese in bread shell. Place tuna, olives, basil and capers in bread shell.

Combine vinegar, mustard, olive oil and garlic; drizzle over mixture in bread shell, and cover with bread top.

Wrap filled loaf in aluminum foil, and refrigerate 2 hours. Cut into wedges to serve.

Makes 6 servings