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Italian Plum Tomato and Artichoke Panzanella Salad

Italian Plum Tomato and Artichoke Panzanella Salad

Italian Plum Tomato and Artichoke Panzanella Salad
Italian Plum Tomato and Artichoke Panzanella Salad
Italian Plum Tomato and Artichoke Panzanella Salad
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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
  1. On a baking sheet lined with foil, place the bread cubes and artichoke hearts. Season with salt and pepper and drizzle with olive oil.
  2. Bake in 425 oven until bread and artichokes are golden brown on edges. Turn them once or twice while cooking.
  3. Place cooked bread and artichokes in large bowl.
  4. Add the tomatoes, olives and basil. Toss to combine.
  5. In small bowl, whisk the olive oil, vinegar, salt and pepper to taste.
  6. Drizzle over salad and mix well. Taste for seasoning.
  7. Add cheese of choice if desired.
 

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