Chunks of toasted bread, olives, and roasted tomatoes are tossed with a simple dressing of olive oil, balsamic vinegar, garlic, salt, and pepper. The juice from the tomatoes soaks into the bread, so not a sweet drop is wasted. It couldn’t be any simpler.
- Yield: 8 Servings
- Preparation Time: 15 Minutes
- 2 pounds cherry or grape tomatoes (about 6 cups)
- 6 cups torn baguette or Italian bread (12 ounces)
- 2 to 3 tablespoons olive oil
- ½ cup pitted kalamata and/or green olives
- 2 tablespoons balsamic vinegar
- 4 cloves garlic, minced
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- Position one oven rack in the upper third of the oven. Preheat oven to 400°F. Line 15×10×1-inch baking pan with parchment paper. Arrange tomatoes in a single layer in the prepared pan. Place bread in large bowl. Drizzle 2 to 3 tablespoons oil over bread pieces. Toss to coat. In a second 15×10×1-inch baking pan arrange bread in a single layer.
- Roast tomatoes on the upper rack and bread on the lower rack for 20 to 25 minutes. Roast tomatoes just until skins begin to split and wrinkle, gently stirring once. Roast bread until lightly toasted, stirring once.
- Add bread and olives to tomatoes in pan; gently toss to mix. In a small bowl combine the remaining 2 tablespoons olive oil, the balsamic vinegar, garlic, salt, and pepper. Drizzle vinegar mixture over tomatoes, olives, and bread. Toss to coat.
Serving Size 1
Nutritional Value Per Serving
Calories from Fat:
% Daily Value*
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years.