Giada's Artichoke and Tomato Panzanella — Meatless Monday

Giada gives panzanella salad a twist by grilling the bread and artichokes. She combines tomato and basil for a delicious Italian dish that’s ready to eat in just 16 minutes.
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Artichoke and Tomato Panzanella

Photo by: Tara Donne

Tara Donne

Grills don’t need to be reserved just for burgers and hot dogs this summer. Give ingredients like fruit and veggies a quick char, and you’ll find that salads and side dishes get a delicious bonus in texture and flavor. In Giada De Laurentiis’ Artichoke and Tomato Panzanella (pictured above), she grills up bread and artichokes — hearty ingredients that will make a meatless salad satisfying — as the stars of her Italian dish.

Perhaps the best part about this salad is that it’s ready to eat in just 16 minutes. Take Giada’s lead and use whole-wheat bread or any day-old variety that you have on hand. The “staleness” will actually give the salad a nice additional crunch. First, drizzle the cubed bread and frozen artichokes with olive oil and grill until golden brown. Giada adds tomatoes, black olives and basil for extra freshness and a beautiful contrast in color. The final layer: a simple vinaigrette. Whisk together extra virgin olive oil with white wine vinegar and then toss with the salad mixture until combined.

Meatless Monday, an international movement, encourages people everywhere to cut meat one day a week for personal and planetary health. Browse more Meatless Monday recipes.

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