Cherry Tomato Panzanella
This easy 20 minute recipe for Cherry Tomato Panzanella Salad is cooked in a skillet to burst the cherry tomatoes. We've added in garlic, herbs and balsamic vinegar to season it.
- Prep time
- 20 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- ¼ cup extra-virgin olive oil
- 4 cups cubed crusty farm bread
- 2 cloves garlic, peeled and sliced
- 4 cups cherry tomatoes, large ones cut in half
- 1 teaspoon kosher salt
- 1 tablespoon chopped fresh oregano or 2 tablespoons chopped fresh basil
- 2 teaspoons aged balsamic vinegar
- Freshly cracked black pepper to taste
Instructions
- 1
Heat oil in a 10-inch cast-iron skillet over medium-high heat until shimmering but not smoking. Add bread and cook, stirring occasionally until browned and crusty in places, 5 to 6 minutes.
- 2
Add garlic, and cook, stirring, until the garlic is fragrant and starting to brown, 1 to 2 minutes.
- 3
Add tomatoes and salt and cook, stirring, until the tomatoes start to blister, 1 to 2 minutes.
- 4
Remove from the heat and stir in basil or oregano, vinegar and pepper. Continue stirring as it cools in the hot skillet, about 5 minutes. Serve warm.