Enjoy!

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panzanella with artichokes & olives

FLAVORFUL AND LIGHT!
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mmmmmm This looks so good. I was thinking of making panzanella this weekend and now I want it even more.

~ Holly
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1

– Toast the bread – it can be baked in an oven or toasted on the grill or grill pan.
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2

– In a large bowl, mix together the bread, tomatoes, artichokes, olives, mozzarella and basil.
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3

– In a small bowl, whisk together the olive oil, water, balsamic vinegar, mustard, salt, and pepper.
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4

– Drizzle dressing over the salad and toss, coating evenly. Garnish with extra basil.
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5

– Serve salad immediately if bread is fresh. If bread was toasted, keep at room temperature and serve about 1 hour later.
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About

Hi, I’m Liren.  I am a mother of two and wife to one, currently based in the SF Bay Area, land of fresh foods and sublime wine...
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