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 (28)

RECIPE
COMMENTS & REVIEWS(28)

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
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
recipe Artichoke and Tomato Panzanella
Lisa San Jose, CA 03-21-2009
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The Best Salad Ever!
Rated: 5 stars out of 5

Ever since I tried this salad, I eat it at least 3 times a week when I get home from work. I make different variations of... it- with grilled peppers, different types of lettuce, and of course only a dash of olive oil (unlike the drowning of it that the recipe indicates!)Read more
recipe Artichoke and Tomato Panzanella
Rachel Plainview, NY 02-04-2009
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Delicious and flavorful!
Rated: 5 stars out of 5

The flavors in this dish were just great! Because we were eating this as a main course for dinner, I added some soppresata... and fresh mozzarella as well. That made this dish kind of like a revamped antipasto, and everyone in my family really enjoyed it. I thought between the olives, soppresata, mozzarella, and additional salt added in that it was a little bit salty, and if I made this again wit the additioinal ingredients, I probably would omit the extra salt. Otherwise, what a delcious salad...would definitely be wonderful in the summertime. Thanks for a great recipe, Giada! :o)Read more
recipe Artichoke and Tomato Panzanella
Angela Chicago, IL 08-15-2008
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Will definitely make again
Rated: 4 stars out of 5

This was a very good recipe. However, the amount of oil called for is way too much in my opinion. Had I poured the entire... oil/vinegar mixture over the bread mixture, it would have been swimming in oil and very unappealing. Therefore, I simply drizzled the bread mixture with the dressing. Some fresh grated or shaved parm would have made it just perfect. Also, be careful not to use too much oil for grilling the bread and artichokes. I hope to correct my mistakes and have this turn out perfect next time!Read more