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Panzanella with Artichokes & Olives
This dish is summer on a plate. The rustic salad is flavorful and light, but hearty enough to satisfy you for dinner.
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Course
Dinner, lunch, Salad
Cuisine
Italian
Prep Time
5
minutes
minutes
Cook Time
5
minutes
minutes
Total Time
10
minutes
minutes
Servings
6
Calories
412
kcal
Author
Liren Baker
Ingredients
▢
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
COOK MODE
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Instructions
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 the bread, tomatoes, artichokes, olives, mozzarella and basil.
In a small bowl, whisk together the olive oil, water, balsamic vinegar, mustard, salt, and pepper.
Drizzle dressing 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.
Notes
Dressing adapted from Spinach and Mixed Greens Salad, Cooking Light.
Nutrition
Calories:
412
kcal
|
Carbohydrates:
30
g
|
Protein:
10
g
|
Fat:
29
g
|
Saturated Fat:
6
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
14
g
|
Cholesterol:
15
mg
|
Sodium:
1911
mg
|
Potassium:
233
mg
|
Fiber:
5
g
|
Sugar:
5
g
|
Vitamin A:
1571
IU
|
Vitamin C:
21
mg
|
Calcium:
200
mg
|
Iron:
3
mg
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