Sunday, January 18, 2009

Artichoke and Tomato Panzanella

Cook Time: 6 min
Level: Easy
Yield: 4 servings


* 1 (10-ounce) package frozen artichoke hearts, thawed (about 2 cups)
* 3 cups whole-wheat bread, cut into 1 1/2-inch pieces
* 3 large, red tomatoes, cut into wedges
* 1 cup pitted black olives, halved
* 3/4 cup chopped, fresh basil leaves (about 1 bunch)
* 2/3 cup extra-virgin olive oil, plus more for drizzling
* 1/4 cup white wine vinegar
* 1/2 teaspoon salt, plus more for seasoning
* 1/2 teaspoon freshly ground black pepper, plus more for seasoning


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.

Add the tomatoes, olives and basil to the bowl and toss to combine. In
a small bowl stir together the 2/3 cup 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.


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