Panzanella With Artichokes, Black Olives, And Capers Recipe

• 1 pound loaf day old country style bread, cut into 1-inch slices
• 1 pound ripe tomatoes cut into chunks
• 1 large sweet onion, thinly sliced (about 1 cup)
• 3 medium cloves garlic finely minced (about 1 tablespoon)
• 2 celery stalks, finely chopped (about 3/4 cup)
• 1/2 cup chopped fresh celery leaves
• 1 1/2 cups chopped drained marinated artichokes
• 1/4 cups pitted olives, cut in half
• 3 tablespoons chopped capers
• 1/4 cup chopped fresh parsley leaves
• 10 fresh basil leaves, roughly torn into pieces
• 1/4 cup red wine vinegar
• 1/3 cup extra virgin olive oil
• Kosher salt and black pepper to taste

1. Either cut your bread slices into 1 1/2 inch chunks, or tear into bite sized pieces. Fill a large bowl with cool water and dunk the bread into the water just until it is wet through. Squeeze the bread with your hand discarding the soaking water and place the bread in a large serving bowl.
2. Add the tomatoes, onion, garlic, celery stalks and leaves, artichokes, olives, capers, parsley, and basil in with the bread and lightly toss to mix. In a small bowl, whisk together the vinegar, olive oil, salt, and pepper and then pour over the bread mixture. Toss to mix well, season with more salt and pepper if necessary, then serve.

country style bread, tomatoes, sweet onion, garlic, celery stalks, celery, artichokes, pitted olives, capers, parsley, basil, red wine vinegar, extra virgin olive oil, kosher salt

Taken from www.seriouseats.com/recipes/2013/07/panzanella-artichokes-black-olives-capers-recipe.html (may not work)