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Panzanella with Roasted Tomatoes and Olives
In this spin on the classic Italian bread and tomato salad known as panzanella, we quickly broil supermarket cherry or grape tomatoes to concentrate their flavor and render them soft and succulent. But first, chunks of bread are toasted so they’ll absorb the olive oil, vinegar and tomato juices without becoming soggy. During the last minute of toasting, we toss the bread with grated cheese, which forms an appealing crust. Olives lend salty, briny goodness, while arugula and fresh parsley brighten the salad.
ounces country-style bread, torn into 1-inch pieces (about 6 cups)
tablespoons extra-virgin olive oil, divided