Artichoke and Tomato Panzanella
I love this Artichoke and Tomato Panzanella, It is a great go-to recipe- all the colors and flavors of the tomatoes, artichokes, basil and olives make this a tasty and vibrant dish."
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 3 cups | 1 1/2-inch-cubed whole-wheat bread |
| ounce | one 10- package frozen artichoke hearts, thawed (about 2 cups) |
| 2/3 cup | extra-virgin olive oil, plus more for drizzling |
| 1/2 teaspoon | salt, plus more for seasoning |
| 1/2 teaspoon | freshly ground black pepper, plus more for seasoning |
| 3 | large red tomatoes, cut into wedges (about 2 pounds) |
| 1 cup | pitted black olives, halved |
| 3/4 cup | chopped fresh basil leaves (about 1 bunch) |
| 1/4 cup | white wine vinegar |
Directions:
Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Drizzle the bread and artichoke hearts with olive oil and season with salt and pepper. Grill the bread and artichokes until golden brown at the edges, about 6 minutes total, turning every 2 to 3 minutes. Remove the bread and artichokes from the grill and transfer to a large bowl.
Add the tomatoes, olives and basil to the bowl and toss to combine. In a small bowl, stir together the olive oil, white wine vinegar, 1/2 teaspoon salt and 1/2 teaspoon pepper. Drizzle the dressing over the salad. Toss to combine and serve immediately.
Source: foodnetwork.com
