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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.

Jamie Vespa, MS, RD
This Story Originally Appeared On cookinglight.com

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Recipe Summary

active:
10 mins
total:
20 mins
Yield:
Serves 5 (serving size: 2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

347 calories; fat 16g; saturated fat 4.2g; mono fat 8.8g; poly fat 1.8g; protein 11g; carbohydrates 40g; fiber 6g; cholesterol 15mg; iron 2mg; sodium 599mg; calcium 132mg; sugars 3g.
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