This is B’s all-time favorite salad. I can make a massive bowl of it, and he can eat it all every time. Which is great, because it’s so healthy! And after all, what’s not to love about a bread salad?
Artichoke and Tomato Panzanella
Source: Giada De Laurentiis
Per usual with me, I decreased the amount of dressing called for in this recipe, and I also scaled it down to serve two (if you have B eating with you…otherwise, it’d probably serve 3). Here’s the recipe as I made it.
1/2 (10-ounce) package frozen artichoke hearts, thawed
3 slices whole wheat bread, cut into 1 1/2-inch pieces
2 tomatoes, cut into wedges
1/2 cup pitted black olives, halved
3/4 cup chopped, fresh basil leaves (about 1 bunch)
1/4 cup extra virgin olive oil, plus more for drizzling
1/8 cup white wine vinegar
salt and pepper
1. In a small bowl, stir together the 1/4 cup olive oil, white wine vinegar, and salt and pepper to taste.
2. Place a grill pan over medium-high heat. 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.
3. Add the tomatoes, olives, and basil to the bowl and toss to combine. Drizzle the dressing over the salad, toss to combine, and serve immediately.
