Panzanella with Artichokes, Black Olives, and Capers

Name: Panzanella with Artichokes, Black Olives, and Capers
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 454 grams day old country style bread, cut into 1-inch slices; 3 Tbsps chopped capers; 118 milliliters chopped fresh celery leaves; 177 milliliters celery stalks, finely chopped (about; 79 milliliters extra virgin olive oil; 10 fresh basil leaves, roughly torn into pieces; 59 milliliters chopped fresh parsley leaves; 1 Tbsp medium cloves garlic finely minced (about; 4 servings Kosher salt and black pepper to taste; 355 milliliters chopped drained marinated artichokes; 59 milliliters pitted olives, cut in half; 59 milliliters red wine vinegar; 237 milliliters large sweet onion, thinly sliced (about; 454 grams ripe tomatoes cut into chunks

The recipe Panzanell It is a good option if you're following a vegan diet. A mixture of day old bread, olives, basil leaves, and a handful of other ingredients are all it takes to make this recipe so yummy.

Instructions

Either cut your bread slices into 1 1/2 inch chunks, or tear into bite sized pieces. Fill a large bowl with cool water and dunk the bread into the water just until it is wet through. Squeeze the bread with your hand discarding the soaking water and place the bread in a large serving bowl.

Ingredients you will need

Bread

Water

Equipment you will use

Bowl

Add the tomatoes, onion, garlic, celery stalks and leaves, artichokes, olives, capers, parsley, and basil in with the bread and lightly toss to mix. In a small bowl, whisk together the vinegar, olive oil, salt, and pepper and then pour over the bread mixture. Toss to mix well, season with more salt and pepper if necessary, then serve.

Ingredients you will need

Salt And Pepper