Artichoke panzanella

Artichoke Panzanella

Artichoke Panzanella is a delightful twist on the classic Italian bread salad. This version combines the earthy flavors of artichokes with the freshness of ripe tomatoes, crisp cucumbers, and fragrant basil. The addition of toasted bread cubes soaks up the tangy vinaigrette, making each bite a burst of flavor. Perfect for a summer lunch or a light dinner, this dish is both refreshing and satisfying.

Serving Size and Yield

Serves approximately 4 people.

Preparation and Cooking Time

Preparation Time: 20 minutes

Cooking Time: 10 minutes

Total Time: 30 minutes

Ingredients

• 4 cups of cubed day-old bread
• 1 can (14 oz) of artichoke hearts, drained and quartered
• 2 cups of cherry tomatoes, halved
• 1 cucumber, diced
• 1/2 red onion, thinly sliced
• 1/4 cup of fresh basil leaves, torn
• 1/4 cup of extra-virgin olive oil
• 2 tablespoons of red wine vinegar
• Salt and pepper to taste

Instructions

1. Preheat your oven to 400°F (200°C).
2. Toast the bread cubes on a baking sheet for about 10 minutes, or until golden and crisp. Set aside to cool.
3. Combine the artichoke hearts, cherry tomatoes, cucumber, red onion, and basil in a large bowl.
4. Whisk together the olive oil, red wine vinegar, salt, and pepper in a small bowl to make the dressing.
5. Pour the dressing over the vegetable mixture and toss to combine.
6. Add the toasted bread cubes to the salad and gently toss until the bread is well coated with the dressing.
7. Let the salad sit for about 10 minutes to allow the flavors to meld before serving.

Additional Notes

For a gluten-free version, substitute the bread with gluten-free bread. You can also add olives or capers for an extra burst of flavor. This salad is best served fresh but can be stored in the refrigerator for up to a day.

Nutritional Information

Estimated per serving: 250 calories, 12g fat, 30g carbohydrates, 5g protein, 4g fiber.

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