Panzanella (bread Salad)

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 2 tablespoons garlic, minced
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 large tomatoes, cut bite-size
• 1/4 cup red onion, chopped fine
• 1/2 cup kalamata olive, pitted and chopped
• 1 (14 ounce) can artichoke hearts, drained, chopped (optional)
• 1/2 cup fresh basil, minced
• sprinkling oregano
• 1/4 cup pepperoncini pepper, seeded, drained, minced
• 1/4 cup olive oil
• 1 loaf bread, day-old, about 5 c in 1-2-inch cubes
• 3 tablespoons vinegar, red wine or 3 tablespoons we like balsamic vinegar
• fresh parmesan cheese or asiago cheese, grated

Recipe

• 1 mix garlic, salt, pepper, tomatoes, onions, olives, artichokes, basil, oregano, and pepperocinis together on baking sheet. spread to a single layer. drizzle with a little olive oil and broil until the tomatoes start to wilt.
• 2 toss the bread cubes with vinegar and oil. let stand a few minutes to absorb the flavor. arrange in a single layer on baking sheet and broil for a few minutes to begin toasting.
• 3 mix the broiled vegetables and bread cubes together. just prior to serving add the cheese.
• 4 serve cold or at room temperature.