Spring Panzanella Salad

Nothing says springtime like artichokes in your salad! I concocted this dish recently and it’s out of control good!!! The dressing with the crispy bread and the vegetables are just such a perfect mix.

I highly suggest serving it at your next barbecue. But make a ton cause it will finish as soon as you put it out!


Serves 4


3 cups 1 1/2-inch-cubed whole-wheat ciabatta

One 10-ounce package frozen artichoke hearts, thawed (about 2 cups)

2/3 cup extra-virgin olive oil, plus more for drizzling

1/2 teaspoon salt, plus more for seasoning

1/2 teaspoon freshly ground black pepper, plus more for seasoning

3 large red tomatoes, cut into wedges (about 2 pounds)

1 cup pitted black olives, halved

3/4 cup chopped fresh basil leaves (about 1 bunch)

1/4 cup balsamic vinegar


Place a grill pan over medium-high heat or preheat a gas or charcoal 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. Remove the bread and artichokes from the grill and transfer to a large bowl.


Add the tomatoes, olives and basil to the bowl and toss to combine.

In a small bowl, stir together the olive oil, vinegar, 1/2 teaspoon salt and 1/2 teaspoon pepper. Drizzle the dressing over the salad.


Toss to combine and serve.


One thought on “Spring Panzanella Salad

  1. Pingback: The Modern Girl’s Guide To Being a Great Hostess: (even if it doesn’t come naturally to you) | by Sandra Thomasian, M.D.

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