Panzanella with Artichokes Olives recipes
Ingredients
- 1 rustic baguette (cut into 1/2 inch cubes)
- 2 cups heirloom grape tomatoes (halved (or use large tomatoes))
- 14 oz artichoke hearts (halved)
- 14 oz black olives
- 1 cup marinated mozzarella (cut in 1/2 inch pieces)
- 1/2 cup basil leaves (thinly sliced, plus extra for garnish if desired)
- 3 tablespoons extra virgin olive oil
- 2 tablespoons water
- 2 tablespoons balsamic vinegar
- 2 tablespoons Dijon mustard
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
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