Panzanella With Cannellini Beans

• SALAD:
• 3/4 lb. sourdough bread, cubed (about 8 C)
• 2 T olive oil
• 2 1/2 lbs tomatoes, chopped
• 1 can (15 oz) white beans
• 1 can (14 oz)water packed artichoke hearts, rinsed, drained and quartered
• 1 C roasted sweet red peppers, thinly sliced
• 1/2 C fresh basil leaves, thinly sliced
• 1/3 C red onion, thinly sliced
• 1/4 C Greek olives, quartered
• 3 T capers, drained
• DRESSING:
• 1/4 C balsamic vinegar
• 3 T fresh parsley, minced
• 3 T olive oil
• 3 T lemon juice
• 2 T white wine vinegar
• 3 t fresh thyme, minced or 1 t dried
• 1 1/2 t fresh marjoram, minced or 1/2 t dried
• 1 1/2 t fresh oregano, minced or 1/2 t dried
• 1 garlic clove, minced

1. 1. toss bread with oil and transfer to baking sheet. Bake @ 450 for 8-10 min or until golden brown. Cool.
2. 2. Combine tomatoes, beans, artichokes, peppers, basil, onions, olives capers and bread.
3. 3. Whisk dressing ingredients in a separate bowl. Drizzle over salad and toss to coat.
4. Serve immediately.

salad, sourdough bread, olive oil, tomatoes, white beans, ozwater, sweet red peppers, fresh basil, red onion, olives, t capers, balsamic vinegar, t, olive oil, lemon juice, t, thyme, fresh marjoram, fresh oregano, garlic

Taken from www.epicurious.com/recipes/member/views/panzanella-with-cannellini-beans-50169120 (may not work)