Artichoke and Tomato Panzanella

Recipe courtesy Giada De Laurentiis

Show: Everyday ItalianEpisode: Giada's Spa Weekend Brought Home

Rated: 5 stars out of 5Rate itRead users' reviews (31)

RECIPE
COMMENTS & REVIEWS(31)

Cook Time:
6 min
Level:
Easy
Yield:
4 servings

Times:

Prep: 10 min
Inactive Prep: --
Cook: 6 min
Total:: 16 min

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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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Comments & Reviews

recipe Artichoke and Tomato Panzanella
CHRISTEN Corona, CA 01-24-2010
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LOVE IT!!!
Rated: 5 stars out of 5

My family and I absolutely LOVED this recipe! I made it as a side dish for dinner one evening and we all loved it so I'm... using the leftover bread to make it for my SIL birthday get together. I used kalamata olives the first time but I felt the olives competed with the artichokes too much. This time I just omited the olives altogether and it's still fantastic! The longer it sits, the better it tastes. Oh, and I also added the juice of 1/2 a lemon. Soooooo good!!!!Read more
recipe Artichoke and Tomato Panzanella
linda ontario, CA 01-23-2010
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I'm a total Giada Fan now!!!
Rated: 5 stars out of 5

So Far everything I've made of her has been fabulous... it's only been 4 things, But I'm a total Fan! This salad was such a... great side, I made it for my anniversary, and tomorrow Im making it for my sister-n-laws b-day!Read more
recipe Artichoke and Tomato Panzanella
Dana New Orleans, LA 12-04-2009
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Delicious!
Rated: 5 stars out of 5

Simple and Delicious .. I might swap the white wine vinegar for red wine vinegar just for some variety! But this recipe is a... KEEPER!Read more
recipe Artichoke and Tomato Panzanella
Victoria Oakton, VA 10-17-2009
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Wonderfully delightful
Rated: 5 stars out of 5

The was an amazing salad. Instead of black olives, I used Kamatas. So good! My husband wants to have it again this week. ... It is so unusual with the different tastes. I also used Champagne Vinegar with a splash of salata. This will be a new family favorite, for sure!!!!! Victoria Oakton, VaRead more
recipe Artichoke and Tomato Panzanella
Louella Calgary, AB 10-04-2009
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A KEEPER!!!
Rated: 5 stars out of 5

I was so intrigued by the combination of ingredients plus the high ratings from others that I just had to make it. WOW! what... an explosion of taste and textures. It was a hit at our dinner party and is one that will grace my table for years to come!! Louella, Calgary AlbertaRead more
recipe Artichoke and Tomato Panzanella
Katie Norman, OK 07-02-2009
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Best thing in the WORLD!
Rated: 5 stars out of 5

This is the most AMAZING thing i have ever put in my mouth! I don't like olives so i didn't put them in there but i added... some red onion. I used about 1/2 the amount of basil b/c i didn't have that much in my herb pot. It still tasted great, but the basil makes the dish! (Also used canned artichokes) Thanks Giada for this one! Read more