Name: Artichoke Bread Salad
Ingredients: 1/2 loaf day old bread, cubed; 1/4 cup Tantillo California Extra Virgin Olive Oil; pinch of sea salt; 1 tsp oregano; 2 cups artichoke hearts; 1 16 oz can chickpeas, rinsed and drained; 5 fresh mint leaves; 8-10 olives, pitted and chopped; 2 fresh tomatoes, sliced; 2 tbsp Tantillo Balsamic Vinegar

Rating

1/2 loaf day old bread, cubed

1/4 cup Tantillo California Extra Virgin Olive Oil

pinch of sea salt

1 tsp oregano

2 cups artichoke hearts

1 16 oz can chickpeas, rinsed and drained

5 fresh mint leaves

8-10 olives, pitted and chopped

2 fresh tomatoes, sliced

2 tbsp Tantillo Balsamic Vinegar

In a small saute pan, toss the Tantillo California Extra Virgin 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 Tantillo Balsamic Vinegar, toss well and serve.

Drizzle with additional Tantillo California Extra Virgin Olive Oil if needed. Buon Appetito!

Ingredients