Panzanella with Artichokes & Olives
1 rustic baguette, cut into 1/2 inch cubes
2 cups heirloom grape tomatoes, halved (or use large tomatoes)
14 oz artichoke hearts, halved
14 oz black olives
1 cup marinated mozzarella, cut in 1/2 inch pieces
1/2 cup basil leaves, thinly sliced, plus extra for garnish if desired
3 tablespoons extra virgin olive oil
2 tablespoons water
2 tablespoons balsamic vinegar
2 tablespoons Dijon mustard
1/2 teaspoon salt
1/2 teaspoon black pepper
Toast the bread - it can be baked in a 350 degree oven for about 5 minutes, or toasted on the grill or grill pan.
In a large bowl, mix together then bread, tomatoes, artichokes, olives, mozzarella and basil. In a small bowl, whisk together then olive oil, water, balsamic vinegar, mustard, salt and pepper. Drizzle over the salad and toss, coating evenly. Garnish with extra basil. Serve salad immediately if bread is fresh. If bread was toasted, keep at room temperature and serve about 1 hour later.