Tantillo Recipes

Artichoke Bread Salad

April 7, 2016

Tantillo Recipes

Ingredients

1/2 loaf day old bread, cubed

1/4 cup Tantillo California Extra Virgin Olive Oil

pinch of sea salt

1 tsp oregano

2 cups artichoke hearts

1 16 oz can chickpeas, rinsed and drained

5 fresh mint leaves

8-10 olives, pitted and chopped

2 fresh tomatoes, sliced

2 tbsp Tantillo Balsamic Vinegar

Directions

1In a small saute pan, toss the Tantillo California Extra Virgin Olive Oil and bread with oregano, salt and pepper.

2Cook on medium heat until bread is slightly browned.

3Combine bread cubes, artichoke hearts, chick peas, olives, mint and tomatoes. Drizzle with Tantillo Balsamic Vinegar, toss well and serve.

4Drizzle with additional Tantillo California Extra Virgin Olive Oil if needed. Buon Appetito!

**Courtesy of Stephanie Tantillo and Tony Tantillo’s Table

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