I’m warning you. Once you’ve tried this salad, there is no going back. It delicious and the best part? It is also as easy as can be! My mouth is watering as I write this. It goes great with some grilled chicken for a meal, but if you’re anything like me, the panzanella is all you will want.
I’m not going to say that I split this whole recipe with just my mother for dinner, but I won’t deny it either.
A baguette, cut into 1 inch pieces
4 large beefsteak tomatoes cut into 1 inch pieces
1/2 cup artichokes marinated in oil, drained
1/2 cup cucumber, peeled, halved, seeded, and sliced
1/2 cup red onion, quartered and sliced
1/2 cup black olives
1/4 cup basil
For the dressing: 1/4 cup balsamic vinegar, 1 teaspoon dijon mustard, 3/4 cup leftover artichoke marinade (or olive oil), 1 teaspoon lemon juice, 1 chopped garlic clove, and many grinds of pepper (You will only use half of the dressing for the salad. Feel free to half the ingredients, or save the leftover for use as balsamic vinaigrette.)
Spread bread on a baking sheet and drizzle with olive oil, salt, and pepper. Toast in a 400 degree oven for about 10 minutes, or until golden. Wisk dressing ingredients together. Place fresh ingredients in a bowl, add toasted bread, drizzle with half of the salad dressing, and toss. Serve immediately – I highly recommend accompanying a glass of sangria.