Artichoke And Tomato Panzanella - cooking recipe

Ingredients

1 tablespoon olive oil
4 cups diced day old bread
3 tomatoes, seeds removed, diced
1 cup marinated artichoke, chopped
1/4 teaspoon salt
1/4 teaspoon black pepper
5 basil leaves
grated parmesan cheese (optional)

Preparation

Heat olive oil in a skillet over medium-high heat. Add bread and cook just until toasted, about 5 minutes.
In a bowl, combine bread and remaining ingredients. Mix well. Cover and let sit at room temp for 30 minutes.
Toss once more, sprinkle with Parmesan cheese if desired and serve.