Grilled Artichoke Vegetable Panzanella Salad

How to Make

• Step 1: Stale Bread ... The easiest thing to do, is to cut the bread in cubes; then, leave the bread out over night on a sheet pan, covered with a paper towel. Using stale bread is really important for this dish. Now, you can always 'stale' the bread in a 275 degree oven for 20-25 minutes; then, cool. But, overnight on the counter is so much easier.

• Step 2: Toasted Bread ... Add the stale bread cubes (cooled if you did them in the oven), to a large bowl, along with 1-1 1/2 tablespoons of olive oil; and a pinch of salt and pepper; and, toss to coat. You want just enough olive oil to lightly coat the bread.

• Step 3: Spread them out on a sheet pan lined with parchment paper or foil; and, bake in a 400 degree oven, on the middle shelf, for 5-7 minutes, just until lightly golden brown. Remove, and transfer to a large bowl.

• Step 4: Artichokes, Onion, and Leeks ... Continuing to use the oven and the same pan. First, add the onion slices and leeks to a bowl, with 1/2 tablespoon of olive oil, a pinch of salt and pepper; and, toss to coat. Add them the pan, still lined with the parchment paper or foil. Put them on one side of the pan - the other side, will have the artichokes.

• Step 5: In the same bowl; add the remaining olive oil, artichokes, lemon juice, another pinch of salt and pepper; and, toss to combine. Add them to the same pan; but, on the other side. The reason for this; is that the onions and leeks will cook a bit quicker than the artichokes. This way, you can remove them first; and, let the artichokes finish cooking.

• Step 6: Bake ... The onions and leeks will take around 10-15 minutes; the artichokes, around 15-20 minutes. Again, You will probably need to remove the onions and leeks first; then, the artichokes about 5 minutes later. Transfer all the vegetables to the bowl with the bread. And, pour in any drippings from the pan too. Toss; then, let everything cool before adding all the other ingredients.

• Step 7: Vegetables ... Next, add the olives, arugula, herbs, Feta; and toss.

• Step 8: Finish ... Lastly, add your vinaigrette. This is a simple lemon/olive oil dressing. Add the lemon and olive oil to a small bowl and whisk. Also, since we did add salt and pepper to each of the roasted vegetables, I don't season until everything is combined. And, you may not need all the dressing; but, leftover dressing will stay in the fridge for up to a week. Dress your salad; and toss - lightly season if necessary. Then, let it set 5 minutes until the bread soaks up some of the dressing; then, add a bit more if you want. I like to dress my salad lightly; if you like more, by all means, add more.

• Step 9: Serve and ENJOY! ... A great side dish. Perfect with roast pork, chicken; or, a good grilled steak. A great rich and hearty side dish.