Panzanella Salad

We had an enjoyable weekend this past three day weekend celebrating Memorial Day. Since the weather has been breathtaking and warm, I made a few salads for various meals we had with friends. Sunday we went to Snoqualmie Falls with Steve, Kelly and Miles and took a picnic and relaxed in the sun on the grass. After dinner, Steve strapped Miles into the harness and we walked around the observation desk and grounds. Miles eyes, barely peeked out the top of the rather overwhelming [in my perspective] baby harness thing-a-ma-bobber. I made a pasta salad and this panzanella salad to enjoy.

Dan’s Artichoke Panzanella Salad

5 to 6 cups bread, cubed and dried
2 cups cherry tomatoes, roasted
1 cup cherry tomatoes, fresh
1 16oz can cannellini beans, drained
1 16oz can quartered artichoke hearts, drained
1 to 1&1/2 cups feta cheese, crumbled
1 large orange pepper, chopped
¼ cup fresh basil, finely shredded
¼ cup chopped red onion, sweet onion or chive
¼ cup fresh parsley, finely shredded
¼ cup fresh lemon juice, reserving zest
½ cup best quality olive oil, plus more for tomatoes
Salt to taste
Pepper to taste

Preheat oven to 250 degrees. Slice tomatoes in half length wise and arrange on a cookie sheet skin side down, and cut side up. Arranging in this fashion is necessary to prevent sticking to pan. Drizzle with olive oil, salt, pepper and a little sugar. Slow roast tomatoes for 90-120 minutes until they are dried, chewy and caramelized.

Cube bread and allow it to stale for a day or two. Day old sourdough bread or any other good rustic bread works best. Alternately, you can cube bread and bake it off in oven at 250 degrees for 20 minutes to dry it out.

Combine dried bread, roasted tomatoes, fresh tomatoes, onion, beans, artichoke hearts, diced peppers, cheese, lemon zest and fresh herbs. Mix gently. Whisk together fresh lemon juice, olive oil and salt and pepper to make vinaigrette. Pour over bread and vegetable mixture and combine well. Add more salt and pepper to taste if necessary. Serve at room temperature.