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Roasted Tomato and Olive Panzanella

  • Total Time: 35 minutes


  • 2 cups cherry and/or grape tomatoes
  • 2 slices rustic, crusty bread, cubed
  • 2-3 Tbsp cold pressed extra virgin olive oil
  • 1/3 cup pitted Kalamata olives


  • 2 Tbsp cold pressed extra virgin olive oil
  • 2 Tbsp balsamic vinegar reduction
  • 1/2 tsp kosher salt
  • 1/2 tsp ground black pepper
  • 2 tsp oregano and basil leaves, chopped


  1. Position one oven rack in the upper third of the oven. Preheat to 400° F. Line a baking sheet with parchment paper.
  2. Arrange tomatoes in a single layer in the prepared pan.
  3. Place bread in a bowl, drizzle 2-3 Tbsp olive oil, salt and pepper over bread pieces. Toss to coat and arrange them on a second baking sheet in a single layer.
  4. Roast tomatoes on upper rack and bread on lower rack, about 20 for the bread, tossing it once, 25 minutes for the tomatoes or until the skin begins to split and wrinkle, gently stirring once.
  5. In the meantime prepare the dressing, combining the olive oil, balsamic vinegar, salt and pepper in a little ramekin, whisking lightly.
  6. Add bread, olives and dressing in the pan with the tomatoes and gently toss to coat and mix. Sprinkle with chopped herbs and serve.
  7. Enjoy!
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes


  • Serving Size: 4 servings
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