ROASTED TOMATO AND OLIVE PANZANELLA

A combination of bread, tomatoes, olives and herbs all tossed with a good extra virgin olive oil and balsamic dressing. A simple, great, summer dish.

2 cups cherry and/or grape tomatoes
2 slices rustic, crusty bread, cubed
2-3 Tbsp cold pressed extra virgin olive oil
1/3 cup pitted Kalamata olives

Dressing:
2 Tbsp cold pressed extra virgin olive oil
2 Tbsp balsamic vinegar reduction
1/2 tsp kosher salt
1/2 tsp ground black pepper
2 tsp oregano and basil leaves, chopped

View the full recipe at sugarlovespices →