How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Artichoke and Tomato Panzanella?

You need 9 ingredients. The key ingredients include: 3 cups 1 1/2-inch-cubed whole-wheat bread, One 10-ounce package frozen artichoke hearts, thawed (about 2 cups), 2/3 cup extra-virgin olive oil, plus more for drizzling, 1/2 teaspoon salt, plus more for seasoning, and more.

Is Artichoke and Tomato Panzanella suitable as vegetarian?

Yes, Artichoke and Tomato Panzanella falls under the Vegetarian category and is a great choice for this type of meal.

How do I store leftover Artichoke and Tomato Panzanella?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Artichoke and Tomato Panzanella Recipe

Name: Artichoke and Tomato Panzanella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups 1 1/2-inch-cubed whole-wheat bread; One 10-ounce package frozen artichoke hearts, thawed (about 2 cups); 2/3 cup extra-virgin olive oil, plus more for drizzling; 1/2 teaspoon salt, plus more for seasoning; 1/2 teaspoon freshly ground black pepper, plus more for seasoning; 3 large red tomatoes, cut into wedges (about 2 pounds); 1 cup pitted black olives, halved; 3/4 cup chopped fresh basil leaves (about 1 bunch); 1/4 cup white wine vinegar

Try this homemade Artichoke and Tomato Panzanella recipe the whole family will love. Made with bread, extra-virgin olive oil, salt and freshly ground bl…

This Artichoke and Tomato Panzanella relies on simple, everyday ingredients such as pitted black olives, halved and white wine vinegar. It comes together quickly and makes 4 servings, at about 380 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Vegetarian

Servings: persons

3 cups 1 1/2-inch-cubed whole-wheat bread
One 10-ounce package frozen artichoke hearts, thawed (about 2 cups)
2/3 cup extra-virgin olive oil, plus more for drizzling
1/2 teaspoon salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
3 large red tomatoes, cut into wedges (about 2 pounds)
1 cup pitted black olives, halved
3/4 cup chopped fresh basil leaves (about 1 bunch)
1/4 cup white wine vinegar

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
380 kcal
Category
Vegetarian

Eats Now Editorial Team

Recipe developed & tested in-house

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

Reviewed by the Eats Now Kitchen Team

More about our team →

Artichoke and Tomato Panzanella

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions