Artichoke and Tomato Panzanella


4 servings
Artichoke and Tomato Panzanella
1 (10-ounce) package frozen artichoke hearts, thawed (about 2 cups)frozen artichoke hearts1
3 cups whole-wheat bread, cut into 1 ½-inch pieceswhole wheat bread3
3 large, red tomatoes, cut into wedgestomato(es)3
1 cup pitted black olives, halvedblack olives1
¾ cup chopped, fresh basil leaves (about 1 bunch)basil leaves1
⅔ cup extra-virgin olive oil, plus more for drizzlingextra-virgin olive oil
¼ cup white wine vinegarwhite wine vinegar¼
½ teaspoon salt, plus more for seasoningsalt½
½ teaspoon freshly ground black pepper, plus more for seasoningfreshly ground black pepper½


Artichoke and Tomato Panzanella
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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