Servings: 2
Equipment
- 1 large mixing bowl
- 1 knife
- 1 cutting board
Ingredients
- 1½ cup Cherry tomatoes cut in half
- ½ cup Artichoke hearts marinated from a jar, roughly chopped
- 2 cups Crusty bread day old sourdough or ciabatta bread, cubed and toasted
- ¼ Red onion thinly sliced
- 1 Tbsp Capers
- Fresh basil finely chopped
- 3 Tbsp Extra virgin olive oil
- 1 Tbsp Red wine vinegar
- ½ tsp Salt & pepper
Optional
- Cucumber
- Bell pepper
- Olives
- Garlic minced
Instructions
- Make croutons by cutting bread into ½ inch cubes and place in a baking sheet. Bake in oven at 375 °F for about 15 minutes or use an air-fryer at 350 °F for 8-10 minutes or until golden brown.
- In a large mixing bowl, combine 3 Tbsp Extra virgin olive oil, 1 Tbsp Red wine vinegar, ½ tsp Salt & pepper. Toss in the croutons until well coated. Then add 1½ cup Cherry tomatoes, ½ cup Artichoke hearts, ¼ Red onion , 1 Tbsp Capers, and Fresh basil. Toss to combine.
- Serve and enjoy, or let everything sit together for 10-15 minutes for the bread to soften, if you prefer.
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