Ingredients
3/4 pound sourdough bread, cubed (about 8 cups)2 tablespoons olive oil2-1/2 pounds tomatoes (about 8 medium), chopped1 can (15 ounces) cannellini beans, rinsed and drained1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered1 cup thinly sliced roasted sweet red peppers1/2 cup fresh basil leaves, thinly sliced1/3 cup thinly sliced red onion1/4 cup Greek olives, quartered3 tablespoons capers, drainedDRESSING:1/4 cup balsamic vinegar3 tablespoons minced fresh parsley3 tablespoons olive oil3 tablespoons lemon juice2 tablespoons white wine vinegar3 teaspoons minced fresh thyme or 1 teaspoon dried thyme1-1/2 teaspoons minced fresh marjoram or 1/2 teaspoon dried marjoram1-1/2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano1 garlic clove, minced
Preparation
Preheat oven to 450°. In a large bowl, toss bread with oil and transfer to a baking sheet. Bake 8-10 minutes or until golden brown. Cool to room temperature.
In a large bowl, combine tomatoes, beans, artichokes, peppers, basil, onion, olives, capers and bread.
In a small bowl, whisk dressing ingredients. Drizzle over salad and toss to coat. Serve immediately.
