Artichoke and Tomato Panzanella

1. 1

   Place a grill pan over medium-high heat or preheat a gas or charcoal grill.

2. 2

   Drizzle the bread and artichoke hearts with olive oil and season with salt and pepper.

3. 3

   Grill the bread and artichokes until golden brown at the edges, about 6 minutes total, turning every 2 to 3 minutes.

4. 4

   Remove the bread and artichokes from the grill and transfer to a large bowl.

5. 5

   Add the tomatoes, olives and basil to the bowl and toss to combine.

6. 6

   In a small bowl, stir together the olive oil, white wine vinegar, 1/2 teaspoon salt and 1/2 teaspoon pepper.

7. 7

   Drizzle the dressing over the salad.

8. 8

   Toss to combine and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.