2 Full-screen Artichoke Bread Salad April 7, 2016 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 Directions1In 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 close full screen 00:00 0 Reviews Cancel replyYour name ... Your email ... Your review ...All fields are required to submit a review.