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Not the most beautiful picture because I took it half way through eating it…

Viva Panzanella

The Salad:

  • 4 cups of bread, cubed
  • 1 tbsp olive oil
  • 1 cup grape tomatoes, halved
  • 1/2 can cannellini beans, rinsed and drained
  • 1/2 can artichoke hearts, rinsed, drained and quartered
  • 1/2 cup roasted red peppers, thinly sliced
  • 1/4 cup fresh basil, thinly sliced (I didnt have basil so I had to substitute dried šŸ˜¦ )
  • 1/4 cup red onion, thinly sliced
  • 1/8 cup kalamata olives, halved
  • 1 1/2 tbsp capers, drained

The Dressing:

  • 1/8 cup balsamic vinegar
  • 1 1/2 tbsp olive oil
  • 1 1/2 tbsp lemon juice
  • 1 tbsp vinegar
  • 1/2 tsp dried thyme
  • 1/2 tsp dried marjoram
  • 1/2 tsp dried oregano
  • 1 garlic clove, finely minced

In a large bowl, toss the bread in the olive oil. Spread on baking sheet and bake at 450 degrees for 8 to 10 minutes or until golden brown. Cool to room temperature. In another bowl, combine tomatoes, beans, artichokes, peppers, basil, onion, olives, capers and bread. (If you are making this in advance, leave out the bread until ready to serve.) In a small bowl, whisk together the dressing ingredients, Drizzle over salad and toss to coat.

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