This summer tomato panzanella, or bread salad, is brimming with flavorful vinaigrette, artichokes, olives, and tomatoes. Use canned or frozen then thawed artichoke hearts.
Make marinade dressing: In a mixing bowl whisk together the lemon zest, lemon juice, honey, garlic, one anchovy, vinegar, ¼ cup olive oil, ½ teaspoon salt, and a pinch of pepper.
Prep all the ingredients: Cut jarred bell pepper into 1-inch pieces; discard seeds. Core and cut tomatoes into small wedges, reserving juices for the dressing. Remove thick crusts from bread and cut bread into ¾-inch cubes; you should have about 8 cups of bread cubes.
Add bell pepper, artichokes, tomatoes and their juice, and olives to marinade. Let stand at room temperature, stirring occasionally, 30 minutes to 1 hour.
Meanwhile, heat oven to 375ºF. Whisk the remaining anchovy, the melted butter, coriander, red pepper flakes, 1 teaspoon salt, and remaining ¼ cup olive oil. Drizzle over bread in a large bowl; toss.
Transfer bread mixture to a rimmed baking sheet. Bake, turning once, until croutons are just golden brown, about 25 minutes. Let cool on sheet on a wire rack.
Toss the marinated vegetables, bread, and herbs together up to an hour before serving.
Notes
Nutrition Facts calculated for 4 servingsPrep ahead:If not preparing immediately, store croutons, marinade, vegetables, and herbs in separate airtight containers at room temperature. Up to an hour before serving, toss together.