Pananella Salad
Ingredients
- 1 10 oz frozen artichoke heart thawed
- 1 loaf rustic bread cubed
- 1 medium red onion chopped into large pieces
- 3-4 large red tomatoes cut into wedges
- 1 cup kalamata olives halved
- 1 large bunch fresh basil torn or thinly sliced
- 2/3 cup Tuscan Herb Olive Oil plus more for seasoning
- 1/4 cup Oregano balsamic vinegar
- 1/2 tsp kosher salt plus more for seasoning
- 1 clove Garlic chopped finely
Servings:
Units:
Instructions
- Place grill pan over medium-high heat. Drizzle the bread, artichoke hearts, add onion with the olive oil and season with salt and pepper. Grill until the bread, artichokes, and onion are golden brown at the edges. Turn every 2-3 minutes.
- While the bread, artichokes and onion are grilling, place sliced tomatoes, basil and olives into a large bowl. Combine bread and tomato mixture. In a small bowl combine 2/3 c. olive oil, vinegar, salt, pepper, and fresh garlic and drizzle over the salad and toss to combine. Serve immediately.
Recipe Notes
The following products are available at The Olive Twist, Inc. and on-line stores.
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