Panzanella With Artichokes, Black Olives, and Capers Recipe

Serves: 4 Save

Ingredients (14)

  • 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

Directions

Learn how to make this recipe at Serious Eats

Winter Jewel French 75

Ingredients (6)

  • 1.5 oz. Tanqueray No. Ten Gin
  • 1 oz. Pomegranate Juice
  • 0.5 oz. Simple Syrup
  • Champagne (Chilled, to Top Off)
  • Pomegranate Seeds to Garnish (Optional)
  • *Approximate serving size is 1.6 servings. Please enjoy responsibly.

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