TO DIE FOR CORN SALADDRESSING:½ c. Miracle Whip or Mayo½ c. McIlhenny Tabasco Spicy Mayo½…
Italian Plum Tomato and Artichoke Panzanella Salad
| Italian Plum Tomato and Artichoke Panzanella Salad | Print |
Recipe By: Alice Morrow
Italian Plum Tomato and Artichoke Panzanella Salad
Ingredients
- 3 c. good crispy Italian bread, cut into 1 ½” cubes
- 1 (10-oz.) pkg. frozen artichoke hearts, thawed and drained
- ⅔ c. extra virgin olive oil, plus more for drizzling
- Kosher salt, black pepper
- 6-8 Italian Plum Tomatoes, halved (about 2 lbs.) You can also use regular tomatoes, cut in wedges)
- 1 c. good quality black olives, pitted and halved
- 1 bunch fresh basil leaves, chopped
- ¼ c. white wine vinegar
- Good quality freshly grated parmesan cheese or fresh mozzarella cubes
Instructions
- On a baking sheet lined with foil, place the bread cubes and artichoke hearts. Season with salt and pepper and drizzle with olive oil.
- Bake in 425 oven until bread and artichokes are golden brown on edges. Turn them once or twice while cooking.
- Place cooked bread and artichokes in large bowl.
- Add the tomatoes, olives and basil. Toss to combine.
- In small bowl, whisk the olive oil, vinegar, salt and pepper to taste.
- Drizzle over salad and mix well. Taste for seasoning.
- Add cheese of choice if desired.
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