0.5 teaspoon pepper black freshly ground plus more for seasoning
3 cups cubed bread whole-wheat
0.8 cup basil leaves fresh chopped ( 1 bunch)
2 cups artichoke hearts frozen thawed
0.7 cup olive oil extra-virgin plus more for drizzling
0.5 teaspoon salt plus more for seasoning
3 large tomatoes red cut into wedges ( 2 pounds)
0.3 cup citrus champagne vinegar
Equipment
bowl
grill
grill pan
Directions
Watch how to make this recipe.
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, white wine vinegar, 1/2 teaspoon salt and 1/2 teaspoon pepper.
Drizzle the dressing over the salad. Toss to combine and serve immediately.
