Charred Tomato Panzanella

Charred Tomato Panzanella


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


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.