Artichoke Panzanella Salad


Ah, panzanella salad. How better to enjoy ripe tomatoes and cukes than alongside crusty bread and a healthy dose of garlic, olive oil and balsamic vinegar? Pack it all into a jar to enjoy at the beach, park, or wherever you celebrate summer! This recipe is part of Meatless Monday’s No-Cook Summer Recipe video series.

Watch the video!

Serves 1 (multiply as needed for additional jars)

  • 4 1-inch slices baguette
  • 1 small bunch basil
  • 1 1/2 tbsp. extra-virgin olive oil
  • 1 tbsp. balsamic vinegar
  • 1/2 clove garlic, minced
  • Pinch salt
  • Pepper to taste
  • 1 small tomato, cubed
  • 1/2 cucumber, cubed
  • 1/4 small red onion, thinly sliced
  • 3/4 cup (about 1/2 can) quartered artichoke hearts

Cube baguette slices. Allow cubed bread to sit unwrapped overnight . Alternatively, toast cubed bread at 350 degrees for 15-20 minutes.

Cut basil into a chiffonade, set aside.

Into a quart-sized mason jar, mix extra-virgin olive oil, balsamic vinegar, garlic, salt and pepper. Gently swirl the jar to mix.

Layer into the jar cubed tomatoes, cubed cucumber, sliced red onion and artichoke hearts. Add chiffonaded basil to create a barrier between the moist ingredients and dry bread. Top jar off with bread cubes and screw on lid.

Keep jar upright until ready to serve. To serve, empty contents of jar into a large bowl and stir to combine.

Alternatively, mix ingredients into a serving bowl and enjoy right away.

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Nutrition Information

Artichoke Panzanella Salad

Servings per Recipe:

Amount per Serving

Calories:  

Calories from Fat:  

Total Fat:  

Saturated Fat:  3g

Cholesterol:  0mg

Sodium:  

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