Categories: Salad
Ingredients
- 1 ciabatta loaf
- 2 cups cherry tomatoes, halved
- 15 oz. can unsalted chickpeas, drained and rinsed
- 8.5 oz. can quartered artichoke hearts, drained
- 3 oz. feta cheese, crumbled
- 1/2 cup thinly sliced red onion
- 1/4 cup chopped fresh basil, plus more for garnish
- 1/4 cup olive oil
- 1 1/2 tbsp. red wine vinegar
- 1/2 tsp dried oregano
- 1/4 tsp black pepper
- 1/8 tsp kosher salt
Directions
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Preheat oven to 350. Remove and discard crust from ciabatta; cut bread into 1/2-inch cubes. Spread bread cubes in an even layer on a baking sheet. Bake at 350 for 12 minutes or until toasted and golden.
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Combine toasted bread, tomatoes, chickpeas, artichoke hearts, feta, onion and basil in a large bowl.
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In a separate smaller bowl, combine oil, vinegar, oregano, pepper and salt. Stir with a whisk. Pour over salad; toss to combine. Garnish with chopped fresh basil.