Ingredients

SALAD:

3/4 lb. sourdough bread, cubed (about 8 C)

2 T olive oil

2 1/2 lbs tomatoes, chopped

1 can (15 oz) white beans

1 can (14 oz)water packed artichoke hearts, rinsed, drained and quartered

1 C roasted sweet red peppers, thinly sliced

1/2 C fresh basil leaves, thinly sliced

1/3 C red onion, thinly sliced

1/4 C Greek olives, quartered

3 T capers, drained

DRESSING:

1/4 C balsamic vinegar

3 T fresh parsley, minced

3 T olive oil

3 T lemon juice

2 T white wine vinegar

3 t fresh thyme, minced or 1 t dried

1 1/2 t fresh marjoram, minced or 1/2 t dried

1 1/2 t fresh oregano, minced or 1/2 t dried

1 garlic clove, minced

Preparation

  1. toss bread with oil and transfer to baking sheet. Bake @ 450 for 8-10 min or until golden brown. Cool.
  2. Combine tomatoes, beans, artichokes, peppers, basil, onions, olives capers and bread.
  3. Whisk dressing ingredients in a separate bowl. Drizzle over salad and toss to coat. Serve immediately.