Roasted Tomato and Bread Salad (Panzanella)
Cherry tomatoes and olives are roasted then tossed with toasted baguette cubes, balsamic vinegar and olive oil in this classic Italian salad, also known as Panzanella.
Servings: 6 servings
Ingredients
- 4 cups day-old baguette torn into bite-size pieces
- 4 cups cherry or grape tomatoes any variety
- 5 tablespoons Bertolli olive oil divided
- Salt and pepper to taste
- 2-3 cloves garlic minced
- 1 cup pitted Kalamata olives
- 2 tablespoons balsamic vinegar
- 2 tablespoons chopped fresh basil
- 2-3 tablespoons grated Parmesan cheese
Instructions
- Preheat oven to 400 degrees. Line two large, rimmed baking sheets with parchment paper. Add torn baguette to one baking sheet and toss with 2 tablespoons of olive oil. Season with salt and pepper. Bake for 10-12 minutes, or until bread is crusty and golden brown. Remove from oven and set aside.
- Meanwhile, add tomatoes to the second baking sheet and toss with one tablespoon of olive oil, the minced garlic, and salt and pepper. Roast for 10-12 minutes or until tomato skins just begin to split. Remove from oven and add tomatoes to the pan of toasted bread.
- Add olives to pan with bread and tomatoes. Drizzle with remaining 2 tablespoons olive oil and 2 tablespoons of balsamic vinegar and toss gently to combine. Add fresh basil and grated Parmesan and toss again. Taste and re-season with salt and pepper, if desired.
- Add salad to a large serving bowl and top with additional basil and grated Parmesan, if desired. Let stand at least 10 minutes before serving.