Category
Tomato-Artichoke Panzella Screenshot from America's Heartland Season 8 Episode 13
Ingredients
 ½ loaf day-old bread, cubed
 2 tbsp Olive oil
 5 Vine tomatoes, cubed
 4 oz Artichoke hearts (about 5—6), halved
 ¼ cup sun-dried tomatoes, chopped
 ½ cup roasted red and yellow bell peppers, sliced
 5—6 tbsp Basil, chopped
 ¼ cup Olive oil
 4 tbsp Balsamic vinegar
 Salt, pepper
Optional
 a few tbsp Parmesan cheese
Directions
1

Preheat oven to 375 degrees. Place cubed bread on baking sheet. Drizzle with olive oil and bake until it just starts to brown. (You want to toast the bread, not make croutons.)

2

Meanwhile, in a large bowl, combine tomatoes, artichoke hearts, sun-dried tomatoes, bell peppers, and basil. Whisk olive oil, balsamic vinegar, salt, and pepper to make dressing. Add bread to salad mixture, pour dressing over, and mix well.

3

If you'd like, you may allow the salad to sit for about 20 minutes -- the flavors will be intensified.

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Ingredients

 ½ loaf day-old bread, cubed
 2 tbsp Olive oil
 5 Vine tomatoes, cubed
 4 oz Artichoke hearts (about 5—6), halved
 ¼ cup sun-dried tomatoes, chopped
 ½ cup roasted red and yellow bell peppers, sliced
 5—6 tbsp Basil, chopped
 ¼ cup Olive oil
 4 tbsp Balsamic vinegar
 Salt, pepper
Optional
 a few tbsp Parmesan cheese

Directions

1

Preheat oven to 375 degrees. Place cubed bread on baking sheet. Drizzle with olive oil and bake until it just starts to brown. (You want to toast the bread, not make croutons.)

2

Meanwhile, in a large bowl, combine tomatoes, artichoke hearts, sun-dried tomatoes, bell peppers, and basil. Whisk olive oil, balsamic vinegar, salt, and pepper to make dressing. Add bread to salad mixture, pour dressing over, and mix well.

3

If you'd like, you may allow the salad to sit for about 20 minutes -- the flavors will be intensified.

Tomato-Artichoke Panzella
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