"I love my Artichoke and Tomato Panzanella," says Giada. "It is a great go-to recipe because I always have the ingredients in my pantry. All the colors and flavors of the tomatoes, artichokes, basil and olives make this a tasty and vibrant dish."

Ingredients

• 3 cups 1 1/2-inch-cubed whole-wheat bread
• One 10-ounce 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