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Artichoke and Tomato Panzanella Recipe

Artichoke and Tomato Panzanella

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Average Rating:

Total Reviews: 40

Showing 11-20 of 40

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  • on January 24, 2010

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    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!!!!

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  • on January 23, 2010

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    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!

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  • on December 04, 2009

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    Simple and Delicious .. I might swap the white wine vinegar for red wine vinegar just for some variety! But this recipe is a KEEPER!

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  • on October 17, 2009

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    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, Va

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  • on October 04, 2009

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    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 Alberta

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  • on July 02, 2009

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    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!

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  • on March 21, 2009

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    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!

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  • on February 04, 2009

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    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

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  • on August 15, 2008

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    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!

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  • on August 06, 2008

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    We love this recipe, it is so delicious. Tastes great with fresh mozarella added!

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