Panzanella with Roasted Tomatoes and Olives | MS: Cook What You Have | Umami

Ingredients

• 6 ounces country-style bread, torn into 1-inch pieces (about 6 cups)
• 5 tablespoons extra-virgin olive oil, divided
• Kosher salt and ground black pepper
• 1 ounce pecorino Romano OR Parmesan cheese, finely grated (½ cup), plus more to serve
• 1 pint cherry OR grape tomatoes
• ½ cup pitted black OR green olives OR a combination
• ½ small red OR yellow onion, thinly sliced
• ¼ cup red wine vinegar OR white wine vinegar OR balsamic vinegar OR lemon juice
• 4 cups lightly packed baby arugula OR chopped romaine OR spring mix
• 1 cup lightly packed fresh flat-leaf parsley OR basil OR mint, torn