1/2 lb day old bread cubed
1 jar of marinated artichoke hearts
4 oz parmigiano cheese, grated
1 cucumber, cut into small dice
1/2 red onion, minced
4 oz fresh mozzeralla, cubed
3 TBSP red wine vinegar
1/4 c olive oil
1 bunch of basil, torn into small pieces
Preheat oven to 400.
Drain the artichokes over a large bowl, reserving the marinate liquid. Place the artichokes in the bottom of a hear proof skillet. Toss the bread in the artichoke marinade, place on top of the artichokes, top with the parmigiano cheese and bake until brown 15 – 20 minutes.
Slice the tomatoes in half and sneeze out the seeds into a bowl. Then chop the tomatoes and place in a large bowl with the onion, cucumbers, mozzarella and basil.
In the bowl with the tomato seeds and juice, whisk in the olive oil and vinegar.
Let the bread mixture cool enough to handle, then toss with the tomotoes, toss with the tomato vinaigrette. Let rest for 5 minutes, then serve.