Artichoke and Tomato Panzanella

My Aunt Johnnie brought this Artichoke and Tomato Panzanella salad over to one of our family dinners and we all loved it! I had never tried Panzanella salad before but had been curious about it for a while now. I thought that the bread would get soggy and yucky and that didn’t appeal to me at all. The bread in this salad was delicious and even though it absorbed some of the flavors it still stayed crisp arround the edges. The bread with the fresh tomatoes, artichokes and olives was wonderful! Aunt Johnnie adapted the recipe from one of Giada De Laurentis’.

The ingredients are:

  • 3 cups 1-1/2 inch-cubed Ciabatta bread
  • 2 cans artichoke hearts in water (it looks like halves or quarters)
  • 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
  • 1/2 cup manzanilla olives, halved
  • 3/4 cup chopped fresh basil leaves (about 1 bunch)
  • 1/4 cup white wine vinegar
  1. Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Drizzle the bread with olive oil and season with salt and pepper. Grill the bread until golden brown at the edges, about 6 minutes total, turning every 2 to 3 minutes. Remove the bread from the grill and transfer to a large bowl.
  2. Add the tomatoes, artichoke hearts, 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.

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