Prep/total time: 40 min
Servings: 6
3/4lb Italian bread, cubed (about 8 cups)
21/2 lbs tomatoes (about 8 med chopped)
1 can (15oz) white kidney beans rinsed and drained
1 can (14oz) 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, sliced
Dressing:
1/4 cup balsamic vinegar
3 Tbsp minced fresh parsley
3 Tbsp. olive oil
3 Tbsp. lemon juice
2 Tbsp white wine vinegar
3 Tbsp minced fresh thyme
oregano to taste
1 garlic clove, minced
1. Place bread on baking sheet and spray with Pam. Bake at 450 for 8-10min or until golden brown. Cool to room temp.
2. In a large bowl, combine the tomatoes, beans, artichokes, peppers, basil, onion, olives, and bread.
3. In a small bowl, whisk the dressing ingredients. Drixxle over salad and toss to coat. Serve immediately.
