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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."
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Prep Time 10 minutes
Cook Time 6 minutes
Total Time 16 minutes
Servings: 4 people
Course: lunch/dinner
Cuisine: Mediterranean
Calories: 4116.9
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 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

Equipment

  • 1 Grill Pan Alternatively, a gas or charcoal grill
  • 1 Large Mixing Bowl For tossing the salad ingredients
  • 1 Small Mixing Bowl For whisking the dressing
  • 1 Sharp Knife For cutting bread, tomatoes, and basil
  • 1 Cutting Board For preparing ingredients safely

Method
 

  1. 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.
  2. 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.

Notes

1. For optimal texture, serve this Panzanella immediately after tossing. The grilled bread will retain its crispness best right off the grill.
2. Ensure your grill or grill pan is adequately hot to achieve a beautiful golden-brown exterior and slight char on the bread and artichokes without drying them out. High heat, short cooking time is key.
3. The quality of your extra-virgin olive oil is paramount here, as it's a primary flavor component. Choose a robust, fruity oil for best results.
4. Don't skip the fresh basil; its aromatic qualities are essential to the vibrant Mediterranean profile of this dish.
5. If fresh tomatoes aren't perfectly ripe, consider briefly roasting them to intensify their flavor before adding to the salad.