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Artichoke Panzanella in a white bowl.

Artichoke Tomato Panzanella Salad

Artichoke tomato panzanella salad is the perfect summer salad recipe to make with fresh garden tomatoes. Here's the recipe for our Tuscan-style bread salad!
Prep Time 40 mins
Cook Time 5 mins
Total Time 45 mins
Course Salad
Cuisine American
Servings 4 Servings



  • 1 tablespoon olive oil
  • 4 cups diced 1 inch cubes day old bread
  • 3 to matoes seeds removed, diced
  • 1 cup chopped marinated artichokes
  • 1/4 teaspoon salt
  • 1/4 teaspoon fresh cracked black pepper
  • 5 basil leaves chopped
  • grated Parmesan cheese optional


  • Heat olive oil in a skillet over medium-high heat. Add bread and cook just until toasted, about 5 minutes.
  • In a bowl, combine bread and remaining ingredients. Mix well. Cover and let sit at room temp for 30 minutes.
  • Toss once more, sprinkle with Parmesan cheese if desired and serve.


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Keywords: artichoke, fall, Food, marinated artichokes, panzanella, Recipe, summer, tomatoes, Vegetarian