Viva Panzanella

• 3/4 pound sourdough bread, cubed (about 8 cups)
• 2 tablespoons olive oil
• 2-1/2 pounds tomatoes (about 8 medium), chopped
• 1 can (15 ounces) cannellini beans, rinsed and drained
• 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered
• 1 cup thinly sliced roasted sweet red peppers
• 1/2 cup fresh basil leaves, thinly sliced
• 1/3 cup thinly sliced red onion
• 1/4 cup Greek olives, quartered
• 3 tablespoons capers, drained
• 1/4 cup balsamic vinegar
• 3 tablespoons minced fresh parsley
• 3 tablespoons olive oil
• 3 tablespoons lemon juice
• 2 tablespoons white wine vinegar
• 3 teaspoons minced fresh thyme or 1 teaspoon dried thyme
• 1-1/2 teaspoons minced fresh marjoram or 1/2 teaspoon dried marjoram
• 1-1/2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano
• 1 garlic clove, minced

1. Preheat oven to 450u0b0. In a large bowl, toss bread with oil and transfer to a
2. . Bake 8-10 minutes or until golden brown. Cool to room temperature.
3. In a large bowl, combine tomatoes, beans, artichokes, peppers, basil, onion, olives, capers and bread.
4. In a small bowl, whisk dressing ingredients. Drizzle over salad and toss to coat. Serve immediately.

bread, olive oil, tomatoes, cannellini beans, water, sweet red peppers, fresh basil, red onion, greek olives, capers, balsamic vinegar, fresh parsley, olive oil, lemon juice, white wine vinegar, thyme, fresh marjoram, fresh oregano, garlic

Taken from www.tasteofhome.com/recipes/viva-panzanella/ (may not work)