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Tomato and Artichoke Panzanella
Servings
4
Prep Time
10 minutes
Cook Time
6 minutes
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
Instructions
- 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 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.
Nutrition
Nutrition
- Nutrition Serving Size
- 4
- per serving
- Calories
- 0
Amount/Serving
% Daily Value
- Carbs
- 31 grams
- Protein
- 9 grams
- Fat
- 41 grams
- Saturated Fat
- 6 grams
- Sodium
- 685 milligrams
- Fiber
- 8 grams
- Sugar
- 5 grams
1 comment
Thank you again Giada. I am loving your recipes and have given three Giada‚Äôs Italy books for gifts. My friends and family are delighted üíú