Broiling whole tomatoes adds lots of flavor to this charred tomato panzanella with Kalamata olives, cucumbers, red onions and fresh basil.
- 6 ounces crusty bread, torn into pieces
- 1 tablespoon +1/4 cup olive oil
- 1/2 teaspoon kosher salt plus more for serving
- 1/2 teaspoon pepper plus more for serving
- 4 – 5 large ripe tomatoes (about 3 pounds)
- 1 small English cucumber, diced
- 1/2 small red onion, roughly chopped
- 1 cup pitted Kalamata olives, roughly chopped
- 2 tablespoons red wine vinegar
- 1/4 cup torn fresh basil leaves
- Preheat the oven to 425 degrees F.
- Place the bread on a sheet pan and toss with 1 tablespoon olive oil, salt and pepper. Bake the bread until it toasted and deep golden brown, about 15 minutes, stirring halfway through baking.
- Preheat the broiler. Place the tomatoes on a foil-lined sheet pan and broil until charred and blistered, about 2-3 minutes per side.
- When the tomatoes are cool enough to handle, roughly chop them, discarding any loose skin. Put the tomatoes into a large bowl.
- If there is excess juice from the tomatoes, carefully pour it out of the bowl.
- Add the cucumbers, onions, olives, 1/4 cup olive oil and red wine vinegar and season with salt and pepper.
- Stir in the bread cubes and basil before serving.