Photo: Artichoke and Tomato Panzanella Recipe
Ingredients
- 1 (10-ounce) package frozen artichoke hearts, thawed (about 2 cups)
- 3 cups whole-wheat bread, cut into 1 1/2-inch pieces
- 3 large, red tomatoes, cut into wedges
- 1 cup pitted black olives, halved
- 3/4 cup chopped, fresh basil leaves (about 1 bunch)
- 2/3 cup extra-virgin olive oil, plus more for drizzling
- 1/4 cup white wine vinegar
- 1/2 teaspoon salt, plus more for seasoning
- 1/2 teaspoon freshly ground black pepper, plus more for seasoning
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 2/3 cup 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.
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By DocGoddess10
San Francisco, CA
on September 07, 2011
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Tasty! Paired with the whole wheat spaghetti and stuffed pork chops.
By flytrap01
on August 19, 2011
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So good!!! I also tweaked the recipe a bit and it was fabulous! Definitely filling enough for a meal by itself. I used sourdough bread instead of wheat, red wine vinegar instead of white, skipped the olives and added fresh mozz and a little fresh lemon juice. I also did not use as much olive oil as the recipe calls for. Overall, a great summer meal!
By Princess Bubbie
on May 27, 2011
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This dish is first of all easy to make. It is just as easy to eat. Each time I make it I don't want to share it with anyone. I make a meal out of the recipe and let my husband have the rest of the dinner.
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