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Panzanella with Artichokes

Panzanella is an Italian dish that originated in Tuscany and is popular in Rome.  This is a bread salad, and is very popular in summer. It has spread through all areas of Italy.

  • 1/2 pound ciabatta, French or sourdough loaves, cubed      

  • 2 large tomatoes, coarsely chopped
  • 1 red onion, chopped
  • 1 jar (6.5 oz.) marinated artichoke hearts, coarsely chopped
  • 1 can (5-1/2 oz) water-packed tuna, drained and flaked
  • 1/4 cup black pitted olives; sliced
  • 1 cup packed fresh basil leaves
  • 4  cloves garlic; minced
  • 3 tablespoons red wine vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  

Method

In bowl soak bread in 1/2 cup water for 5 minutes; squeeze out excess  water. Add tomatoes, onions, artichoke hearts, tuna, olives, basil, garlic, vinegar, salt and pepper. Toss well to coat. Serve at room temperature. 

Yields: 6 cups

 

Contributor: pat ciesla

artichoke article with artichoke recipes        easy preparation of artichokes, step by step

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