Panzanella

This recipe is from a good friend in Manhattan Beach. I got it at our annual "Moms Retreat" in Santa Barbara this past February. We just tried it tonight and mmmmmm, was it good! I thought I had artichokes, didn't, so I left them out and it was still fab. Can't wait to try it with the 'chokes. Oh, and we used fresh basil and tomatoes from our garden. Aaaaah Summer!

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• cubed whole wheat bread (we used "wheat Italian Bread" but I think any wheat artisan bread would be terrific!)

• artichoke hearts (cut)

Toss with extra virgin olive oil (probably 2ish T as the dressing below also has 1/4 C)

• black and or Kalamata olives (we used Kalamata)

• tomatoes (cut)

• chopped basil

Mix all together

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Dressing:

• 1/4 cup white wine vinegar

• 1/4 cup olive oil

• salt and pepper

Pour over top and toss