Artichoke and tomato panzanella

Method

Artichoke and tomato panzanella

1) Place a griddle pan over medium-high heat or preheat a gas or charcoal griddle. Drizzle the bread and artichoke hearts with olive oil and season with salt and pepper. Griddle the bread and artichokes until golden brown at the edges, about 6 mins total, turning every 2 to 3 mins. Remove the bread and artichokes from the griddle and transfer to a large bowl.

2) Add the tomatoes, olives and basil to the bowl and toss to combine. In a small bowl stir together the olive oil, white wine vinegar, salt, and pepper. Drizzle the dressing over the salad. Toss to combine and serve immediately.