Panzanella with artichokes and tomatoes

Ingredients:

• 3 cups whole wheat bread, cut into 4cm cubes.
• 300g frozen artichoke hearts, thawed (about 2 cups)
• 2/3 cup olive oil, plus a little extra for frying
• 0.5 tsp salt and a little more for croutons
• 0.5 tsp ground black pepper and a little more for croutons
• 3 large ripe tomatoes, cut into wedges (about 1 kg)
• 1 cup pitted black olives, halved
• 3/4 cup chopped basil leaves (about 1 bunch)
• 1/4 cup white wine vinegar

Preparation:

1. Place a grill pan over medium-high heat or preheat an outdoor grill. Drizzle the bread and artichoke hearts with olive oil and season with salt and pepper. Grill the bread and artichokes for 6 minutes, until golden brown, turning every 2-3 minutes. Transfer the cooked bread and artichokes to a large bowl.
2. Add the tomatoes, olives, and basil to the same bowl and toss to combine. In a small bowl, combine the olive oil, white wine vinegar, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Drizzle the dressing over the salad. Toss and serve immediately.