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Category: Salad
Prep Time: Cook Time: Total Time:
1 (10 oz) package frozen artichoke hearts – thawed
1 loaf rustic bread of your choice – cubed
1 medium size red onion – chopped into large pieces
3-4 large, red tomatoes – cut into wedges
1 cup pitted olives – halved
1 large bunch of fresh basil – torn or thinly sliced otherwise known as chiffinode
2/3 cup Tuscan herb olive oil, plus more for drizzling
1/4 cup oregano balsamic vinegar
1/2 tsp kosher salt, plus more for seasoning
1/2 tsp freshly ground black pepper, plus more for seasoning
1 clove of garlic – chopped fine
Place grill pan over medium-high heat.
Drizzle the bread, artichoke hearts and the onion with the olive oil and season with salt and pepper.
Grill until the bread, artichokes, and onion are golden brown at the edges. Turn every 2-3 minutes.
While the bread, artichokes and onion are grilling, place sliced tomatoes, basil and olives into a large bowl. When you are done grilling the bread, artichokes and onion, combine them with the tomatoes, basil and olives.
In a small bowl, combine 2/3 cup olive oil, vinegar, salt, pepper and fresh garlic and drizzle over the salad and toss to combine. Serve immediately.
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PANZANELLA SALAD
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Category: Salad
Prep Time: Cook Time: Total Time:
1 (10 oz) package frozen artichoke hearts – thawed
1 loaf rustic bread of your choice – cubed
1 medium size red onion – chopped into large pieces
3-4 large, red tomatoes – cut into wedges
1 cup pitted olives – halved
1 large bunch of fresh basil – torn or thinly sliced otherwise known as chiffinode
2/3 cup Tuscan herb olive oil, plus more for drizzling
1/4 cup oregano balsamic vinegar
1/2 tsp kosher salt, plus more for seasoning
1/2 tsp freshly ground black pepper, plus more for seasoning
1 clove of garlic – chopped fine
Place grill pan over medium-high heat.
Drizzle the bread, artichoke hearts and the onion with the olive oil and season with salt and pepper.
Grill until the bread, artichokes, and onion are golden brown at the edges. Turn every 2-3 minutes.
While the bread, artichokes and onion are grilling, place sliced tomatoes, basil and olives into a large bowl. When you are done grilling the bread, artichokes and onion, combine them with the tomatoes, basil and olives.
In a small bowl, combine 2/3 cup olive oil, vinegar, salt, pepper and fresh garlic and drizzle over the salad and toss to combine. Serve immediately.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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