Artichoke and Tomato Panzanella

Name: Artichoke and Tomato Panzanella
Prep time: 16 min
Cook time: 16 min
Total time: 16 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 237 milliliters pitted black olives, halved; 1 teaspoons freshly ground black pepper, plus more for seasoning; 710 milliliters 1 1/2-inch-cubed whole-wheat bread; 177 milliliters chopped fresh basil leaves (about 1 bunch); 473 milliliters 10-ounce package frozen artichoke hearts, thawed (about; 158 milliliters extra-virgin olive oil, plus more for drizzling; 1 teaspoons salt, plus more for seasoning; 3 larges red tomatoes, cut into wedges (about 2 pounds); 59 milliliters white wine vinegar

If you want to add more Mediterranean recipes to your recipe box, Artichoke and Tomato Panzanella might be a recipe you should try. This recipe serves 4. This side dish has 674 calories, 24g of protein, and 21g of fat per serving. Head to the store and pick up olives, tomatoes, olive oil, and a few other things to make it today. It is a good option if you're following a dairy free diet. From preparation to the plate, this recipe takes around 16 minutes.

Instructions

Watch how to make this recipe.

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

Equipment you will use

Grill Pan

Grill

Drizzle the bread and artichoke hearts with olive oil and season with salt and pepper. Grill the bread and artichokes until golden brown at the edges, about 6 minutes total, turning every 2 to 3 minutes.

Ingredients you will need

Artichoke Hearts

Salt And Pepper

Artichoke

Olive Oil

Bread

Equipment you will use

Grill

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

Ingredients you will need

Artichoke

Bread

Equipment you will use

Grill

Bowl

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, 1/2 teaspoon salt and 1/2 teaspoon pepper.

Ingredients you will need

White Wine Vinegar

Olive Oil

Tomato

Olives

Pepper

Basil

Salt

Equipment you will use

Bowl

Drizzle the dressing over the salad. Toss to combine and serve immediately.

Equipment

Grill Pan

Grill

Bowl

Ingredients

Servings:

237milliliters

pitted black olives, halved 1teaspoons

freshly ground black pepper, plus more for seasoning 710milliliters

1 1/2-inch-cubed whole-wheat bread 177milliliters

chopped fresh basil leaves (about 1 bunch)473milliliters

10-ounce package frozen artichoke hearts, thawed (about 158milliliters

extra-virgin olive oil, plus more for drizzling 1teaspoons

salt, plus more for seasoning 3larges

red tomatoes, cut into wedges (about 2 pounds)59milliliters

white wine vinegar

Recommended wine: Chianti, Verdicchio, Trebbiano

Chianti, Verdicchio, and Trebbiano are my top picks for Panzanella. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Santa Margherita Chianti Classico Riserva with a 4.8 out of 5 star rating seems like a good match. It costs about 27 dollars per bottle.

Santa Margherita Chianti Classico Riserva

The aromas of this complex red wine range from cherries and plums to gladiolus flowers and earthy flint. The tannic, oak-aged flavors are bright and round, with a dry, warm, earthy finish. Recommended for barbecued meat, like sliced Chianina steak, or with game, such as pheasant stuffed with truffles. It is also excellent with mature cheese.