Artichoke and Tomato Panzanella

"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."

TOTAL TIME: 16 min
Prep: 10 min
Inactive Prep: --
Cook: 6 min
 
YIELD: 4 servings
LEVEL: Easy

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
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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 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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5

Newest Ratings and Reviews

Read all 3 reviews

  • on June 27, 2011

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    Giada, you are the best!!! super delicious salad. Thanks.

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  • on June 19, 2011

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    This is one of the best salads that I have tried. I couldn't find frozen artichokes but used marinated ones that I drained and patted dry. Thanks for a great idea; and something better than the same old thing.

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  • on June 04, 2011

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    This an awesome recipes. It is light and tasty. I love it

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