One 10-ounce package frozen artichoke hearts, thawed (about 2 cups)
1 medium red onion, large dice
3 cups 1 1/2-inch-cubed whole-wheat sourdough bread
6 cloves garlic
1/2 cup extra-virgin olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/8 teaspoon garlic and onion powder
3 large tomatoes, cut into wedges (about 2 pounds)
1 cup pitted black olives, squished between fingers
3/4 cup chopped fresh basil leaves
1/4 cup red wine vinegar
1/2 cup extra virgin olive oil
salt and pepper to taste

Place a grill pan over 400 degree gas or charcoal grill. Drizzle artichoke hearts and onion with 1/4 cup olive oil and season with 1/4 teaspoon salt and pepper. Grill the artichokes and onion until golden brown on the edges, about 8-10 minutes, turning every 3 to 4 minutes. Remove the artichokes and onion from the grill and transfer to a large bowl to cool.

Press 6 cloves of garlic over the croutons, drizzle with 1/4 cup olive oil, toss with garlic and onion powder, salt and pepper. Next, lower the grill temperature (I made the mistake of not lowering the temp and almost scorched it!) and toss every 2 to 3 minutes until golden brown. Turn off grill and let croutons rest inside grill, to dry completely.

Add the tomatoes, olives and basil to the bowl and toss to combine. In a small bowl, stir together the olive oil, red wine vinegar, salt and pepper to taste. Drizzle the dressing over the salad, toss with croutons to combine. Let the salad rest to soak up the dressing and serve with a bottle of 2017 Charles R Vineyards Cabernet Sauvignon.

Charles R Marketeer ~ Nancy Calhoun Mueller