Ingredients

Salad

• 1/2 of a rustic bread loaf, about 4 slices, cut into 1" slices (smaller is fine if your loaf is pre-sliced)
• 3 bell peppers of various colours, cut so there is more flat surface area to grill, about 4 pieces per pepper
• 1 sweet onion, slice in 1/2" thick rings
• 15 oz white beans, drained
• 15 oz artichoke hearts in water, drained and sliced into bite-size pieces
• 1 cup basil leaves, torn
• 1/4 cup olive oil

Vinaigrette

• 1/2 cup white balsamic
• 4 tablespoons lemon juice
• 2 garlic cloves, minced
• 1/2 cup olive oil
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper

Directions

• Brush olive oil on all sides of peppers and onions. Sprinkle with salt just before placing on a preheated hot grill.
• Grill until peppers and onions are lightly charred on both sides and the bread slices are toasty on both sides. Set aside to cool.
• Whisk the vinaigrette.
• Drain white beans and place them in a bowl with artichoke hearts.
• Add half of the vinaigrette and toss together.
• Cut grilled vegetables and bread into bite-sized chunks and toss in a bowl along with fresh basil leaves.
• Taste and add more dressing and salt and pepper as needed.

Recipe Courtesy of Feasting at Home.