Artichoke And Tomato Panzanella


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


Food Network Invites You To Try This Artichoke And Tomato Panzanella Recipe From Giada De Laurentiis.

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