Artichoke and Tomato Panzanella



  • 3 cups 1  1/2-inched cubed wholewheat bread
  • One 10 ounce package frozen artichokes hearts, thawed (about 2 cups)
  • 2/3 cup extra virgin olive oil, plus more drizzling
  • 1/2 teaspoon salt, plus more for seasoning
  • 1/2 teaspoon freshly ground black pepper, plus more for 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 whine vinegar


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 artichoke 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 to 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