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Charred Tomato Panzanella

Charred Tomato Panzanella

  • Author: Paige Adams
  • Prep Time: 15 minutes
  • Cook Time: 17-18 minutes
  • Total Time: 32-33 minutes
  • Yield: Serves 4


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
  • 45 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


  1. Preheat the oven to 425 degrees F.
  2. 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.
  3. Preheat the broiler. Place the tomatoes on a foil-lined sheet pan and broil until charred and blistered, about 2-3 minutes per side. 
  4. When the tomatoes are cool enough to handle, roughly chop them, discarding any loose skin. Put the tomatoes into a large bowl.
  5. If there is excess juice from the tomatoes, carefully pour it out of the bowl.
  6. Add the cucumbers, onions, olives, 1/4 cup olive oil and red wine vinegar and season with salt and pepper.
  7. Stir in the bread cubes and basil before serving.