Sunday Supper: Artichoke and Tomato Panzanella

After a loooong weekend of Thanksgiving eating, eating, eating, I definitely needed some lighter fare for dinner on Sunday night. I wanted more than just a boring old salad. The solution? Panzanella! A mix of veggies and grilled bread (to satisfy the carb-ivore in me), and hello, fresh basil? And a simple homemade vinaigrette? (The best dressing ever, as far as I’m concerned.) I’m in!

Artichoke and Tomato Panzanella
(Courtesy of Everyday Italian)
Makes 4 servings

10 oz package frozen artichoke hearts, thawed (I often find this at Trader Joe’s)
3 cups whole wheat bread, cut into 1 1/2-inch pieces
3 large tomatoes, cut into wedges
1 cup pitted black olives, halved (I omitted these)
3/4 cup fresh basil leaves, chopped
2/3 cup extra-virgin olive oil, plus more for drizzling
1/4 cup white wine vinegar
1/2 tsp salt, plus more for seasoning
1/2 tsp freshly ground black pepper, plus more for seasoning
Fresh Parmesan cheese, for garnish (optional)

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 tsp salt, and 1/2 tsp pepper. Drizzle the dressing over the salad. Toss to combine and top with Parmesan, if desired. Serve immediately and enjoy!


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