Stephanie & Tony’s Table: Artichoke Bread Salad
Artichoke bread salad
1/2 loaf day old bread, cubed
1/4 cup olive oil
pinch of sea salt
1 tsp oregano
2 cups artichoke hearts
1 16 oz can chick peas, rinsed and drained
5 fresh mint leaves
8-10 olives, pitted and chopped
2 fresh tomatoes, sliced
2 tbsp balsamic vinegar.
In a small saute pan, toss the olive oil and bread with oregano, salt and pepper. Cook on medium heat until bread is slightly browned.
Combine bread cubes, artichoke hearts, chick peas, olives, mint and tomatoes. Drizzle with vinegar, toss well and serve. Drizzle with additional olive oil if needed.