Grilled Artichoke Vegetable Panzanella Salad
""This recipe was originally from another site, vegetarianizeddotcom; but, after a little tweaking, I came up with my version. I was really happy with the final dish. It is delicious, not to difficult; and, a great side dish. Also, this can easily be served at room temperature; which makes it a great pot luck dish. I always leave the bread on the counter over night; so, prep time does NOT include time to "stale" the bread."..."
INGREDIENTS
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2 packages (9 ounce) frozen artichokes (cut in half)
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1 red onion (large onion, sliced)
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18 ounces leeks (2 leeks, sliced)
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40 grams arugula (2 cups)
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1 (3 ounce) pumpernickel bread loaf (stale pumpernickel bread, cut in 1" cubes, 1 cup)
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1 (5 ounce) baguette bread loaf (Italian baguette, stale, 1 1/2 cups, cut in 1" cubes, 1 1/2 cups)
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3 1/2 ounces olives (kalamata olives, pitted, cut in half, 1/2 cup)
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2 to 3 ounces crumbled feta cheese
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1 tablespoon fresh lemon juice
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1/2 cup chopped parsley
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1/8 cup chopped basil
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1/8 cup chopped oregano
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3 tablespoons olive oil
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Kosher salt
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Pepper
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DRESSING
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2 1/2 tablespoons olive oil (evoo)
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2 large lemon (juiced)
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Salt and pepper, if needed
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