We toast the bread in the oven, but if you already have the grill cranked up, this salad easily transitions to an outdoor dish. If your bakery carries whole-grain ciabatta, use it for a nutrition boost.
1 (8-oz.) ciabatta loaf
2 cups cherry tomatoes, halved
1 (15-oz.) can unsalted chickpeas, drained and rinsed
1 (8.5-oz.) can quartered artichoke hearts, drained
3 ounces feta cheese, crumbled (about 3/4 cup)
1/2 cup thinly sliced red onion
1/4 cup chopped fresh basil, plus more for garnish
1/4 cup extra-virgin olive oil
1 1/2 tablespoons red wine vinegar
1/2 teaspoon dried oregano
1/4 teaspoon black pepper
1/8 teaspoon kosher salt
Est. added sugars 0g
How to Make It
Preheat oven to 350°F. Remove and discard crust from ciabatta; cut bread into 1/2-inch cubes. Spread bread cubes in an even layer on a baking sheet. Bake at 350°F for 12 minutes or until toasted and golden.
Combine toasted bread, tomatoes, chickpeas, artichoke hearts, feta, onion, and basil in a large bowl.
In a separate smaller bowl, combine oil, vinegar, oregano, pepper, and salt. Stir with a whisk. Pour over salad; toss to combine. Garnish with chopped fresh basil.
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