Viva Panzanella

By amt2mf

Nutrition Facts: 2-2/3 cups equals 424 calories, 15 g fat (2 g saturated fat), 0 cholesterol, 1,047 mg sodium, 59 g carbohydrate, 7 g fiber, 13 g protein.

Ingredients

• DRESSING:
• 3/4 pound sourdough bread, cubed (about 8 cups )
• 2 tablespoons olive oil
• 2-1/2 pounds tomatoes (about 8 medium), chopped
• 1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
• 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered
• 1 cup thinly sliced roasted sweet red peppers
• 1/2 cup fresh basil leaves, thinly sliced
• 1/3 cup thinly sliced red onion
• 1/4 cup Greek olives, quartered
• 3 tablespoons capers, drained
• 1/4 cup balsamic vinegar
• 3 tablespoons minced fresh parsley
• 3 tablespoons olive oil
• 3 tablespoons lemon juice
• 2 tablespoons white wine vinegar
• 3 teaspoons minced fresh thyme or 1 teaspoon dried thyme
• 1-1/2 teaspoons minced fresh marjoram or 1/2 teaspoon dried marjoram
• 1-1/2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano
• 1 garlic clove, minced

Details

Servings 6
Preparation time 40mins
Cooking time 40mins

Preparation

Step 1

1. In a large bowl, toss bread with oil and transfer to a baking sheet. Bake at 450° for 8-10 minutes or until golden brown. Cool to room temperature.

2. In a large bowl, combine the tomatoes, beans, artichokes, peppers, basil, onion, olives, capers and bread.

3. In a small bowl, whisk the dressing ingredients. Drizzle over salad and toss to coat. Serve immediately.