Artichoke and Tomato Panzanella

  • Preparation Time10 mins
  • Cooking Time6 mins
  • Serves4
  • DifficultyEasy
1 (285g) pack of frozen artichoke hearts, thawed
200g wholemeal bread, cut into 3cm pieces
3 large, red tomatoes, cut into wedges
120g pitted black olives, halved
1 bunch fresh basil leaves, chopped
160ml extra-virgin olive oil, plus more for drizzling
60ml white wine vinegar
1/2 tsp salt, plus more for seasoning
1/2 tsp freshly ground black pepper, plus more for seasoning
1) Place a griddle pan over medium-high heat or preheat a gas or charcoal griddle. Drizzle the bread and artichoke hearts with olive oil and season with salt and pepper. Griddle the bread and artichokes until golden brown at the edges, about 6 mins total, turning every 2 to 3 mins. Remove the bread and artichokes from the griddle and transfer to a large bowl.

2) Add the tomatoes, olives and basil to the bowl and toss to combine. In a small bowl stir together the olive oil, white wine vinegar, salt, and pepper. Drizzle the dressing over the salad. Toss to combine and serve immediately.

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