1 (8 oz) ciabatta loaf, a day old is best and easiest to use for this recipe
2 cups cherry tomatoes, halved
1 (15-16 oz) can unsalted chickpeas, drained and rinsed
1 (8.5 or 14 oz) can quartered artichoke hearts, drained (if you love artichokes, use the larger can)
3 oz feta cheese, crumbles, about ? cup, optional
? cup thinly sliced red onion
? cup chopped fresh basil leaves, plus more for garnish
? cup med-robust Flying Olive Single Varietal Extra Virgin Olive Oil of Choice
1 Tbsp Flying Olive Sicilian Lemon Balsamic Vinegar
1 Tbsp + 1 tsp Flying Olive Oregano Balsamic Vinegar
? tsp dried oregano
?- ? tsp garlic powder
Sea salt and freshly ground pepper to taste
Preheat the oven to 350 degrees.
Cut off the crust from the ciabatta bread. (Ok, I confess, some crusts we dipped in a little Flying Olive EVOO and they were so good. The rest I toasted and used for breadcrumbs). Cut the remaining center into ? cubes. Spread the bread cubes in an even layer on a baking sheet. Bake for 11-12 minutes until toasted and golden.
Combine the toasted bread, tomatoes, chickpeas, artichoke hearts, feta, onion, and basil in a large bowl. Toss to mix.
In a separate smaller bowl, whisk or shake in a jar with a lid the Flying Olive Oil and Vinegars, oregano, garlic powder, and salt and pepper. Pour ? the dressing over the salad; toss to combine. Add more of the vinaigrette as desired, refrigerating any leftover for up to 5 days. Garnish with the chopped basil and serve
Inspired by a recipe in Cooking Light Magazine, May 2017.
Submitted by Barb and Chuck L.