Simple Artichoke Panzanella Salad
A delightful and colourful salad featuring heirloom tomatoes, artichoke hearts, and fresh mozzarella, ideal for warm-weather dining. This salad is great as a light lunch, a refreshing side for grilled meats, or part of a Mediterranean-inspired spread. You can swap mozzarella for burrata for extra creaminess or add olives and fresh basil. It is also a great way to use up that old bread!
Ingredients 10
4 slices old bread, thick, cut into chunks
4 heirloom tomatoes, large, variety of colours, sliced into chunks
2 jars artichoke hearts, drained and halved
1 ball fresh mozzarella, torn into pieces
1 shallot, thinly sliced
1 handful basil leaves, fresh
red wine vinegar, to taste
olive oil, for drizzling
sea salt flakes, to taste
black pepper, to taste
Your new home
for cooking
Turn your recipe chaos into a plan for the week.
Browse 1000+ inspiring creator recipes
Unlimited recipe import from social media, blogs and more
Generate shopping lists and meal plans in seconds with AI
Method 6
Preheat your oven to 180°.
Slice your into chunks, add to a bowl with a drizzle of olive oil. Season with salt and pepper and toast in oven until golden (about 20 mins).
Slice the into chunks, halve the , thinly slice the .
On your serving plate, layer the toasted , , , , and fresh .
Drizzle with red wine vinegar & olive oil.
Sprinkle with a good dose of sea salt flakes & enjoy.
