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

1. 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.

2. Combine toasted bread, tomatoes, chickpeas, artichoke hearts, feta, onion and basil in a large bowl.

3. 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.

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