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

Name: Panzanella with Roasted Tomatoes and Olives | MS: Cook What You Have
Ingredients: 6 ounces country-style bread, torn into 1-inch pieces (about 6 cups); 5 tablespoons extra-virgin olive oil, divided; Kosher salt; 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

www.umami.recipes

Heat the oven to 450°F with a rack in the middle position. In a large bowl, toss together the bread, 1 tablespoon oil, ¼ teaspoon salt and ½ teaspoon pepper.

View full recipe on www.umami.recipes

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at www.umami.recipes.

Share this recipe:

Cooking tools:

Oven
Baking sheet
Mixing bowl
Plate
Serving platter
Measuring spoon
Measuring cup
Spoon
Spatula
Cutting board
Chef's knife
Grater
Serving bowl
Tongs

Ingredients

6 ounces country-style bread, torn into 1-inch pieces (about 6 cups)
5 tablespoons extra-virgin olive oil, divided
Kosher salt
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