Serves 4 to 6

Notes

When you think you have nothing to eat or serve, look in your cupboard. Providing that you have shopped for these Italian ingredients (most of them in a can or jar), you can make this delicious and nutritious salad in no time. I like it best at room temperature. It is a great appetizer, but it becomes a meal when topped with some grilled chicken or a can of tuna. 

Ingredients

  • 3 cups day-old ½ inch bread cubes
  • Two 10-ounce jars artichoke halves or quarters in brine, drained
  • 16-ounce can chickpeas, rinsed and drained
  • ½ cup sun-dried tomatoes in oil, drained and halved
  • ½½ cup sliced almonds, toasted
  • cup sun-dried tomatoes in oil, drained and halved
  • 5 tablespoons red-wine vinegar
  • 3 tablespoons extra-virgin olive oil
  • ½ teaspoon kosher salt
  • 2 tablespoons chopped fresh Italian parsley
  • 1 tablespoon chopped fresh mint
Lidia’s Italy in America

Cookbook

Lidia’s Italy in America

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Directions

Preheat the oven to 350 degrees F. Put the bread cubes on a baking sheet, and toast in oven until crisp throughout, about 8 to 10 minutes. Let cool.

Combine the bread cubes, artichokes, chickpeas, sun-dried tomatoes, and almonds in a large serving bowl. Drizzle with the vinegar and oil, season with the salt, and toss well. Add the parsley and mint,  and toss again to distribute. Serve at room temperature. 

Lidia’s Italy in America

Cookbook

Lidia’s Italy in America

buy now