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Artichoke and Tomato Panzanella Recipe

Artichoke and Tomato Panzanella
Source: Recipe courtesy of Giada De Laurentiis

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
PREP TIME
10m
COOK TIME
6m
TOTAL TIME
16m
YIELD
4

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.

Side Dishes

A recipe from Recipe courtesy of Giada De Laurentiis

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