Panzanella is a traditional Italian way of using old bread and lovely fresh tomatoes. While the original version uses crusty Italian bread, this version is geared more towards using up leftover rolls from summer parties with friends.

Roasted tomato panzanella salad

Roasted tomato panzanella salad

Yield: 4

Roasting cherry tomatoes and combining them with fresh chopped tomatoes helps create more of a loose dressing for the bread, and toasting the bread helps to dry it out and make room for the tomato dressing to soak in. Make sure you toast the bread until it’s crisp and dry.


  • 6 small rolls (like leftover hotdog rolls or dinner rolls), cubed into bite sized piece
  • 1 pound whole cherry tomatoes
  • 3 garlic cloves
  • ¼ cup olive oil, divided
  • 2 medium tomatoes, chopped
  • Salt and pepper, to taste
  • Sliced scallion, to garnish


  1. Set oven at 400 degrees. Place the cubed bread on a sheet tray and place in the oven until toasted, about 15 minutes. Remove from the oven and let cool.
  2. Toss cherry tomatoes and garlic with 2 tablespoons of olive oil and season to taste with salt and pepper. Place tomatoes in the oven and roast until they begin to soften and burst, about 15 minutes. Remove from oven and allow to cool slightly before smashing the tomatoes with a fork.
  3. Toss toasted bread with mashed tomatoes, then toss chopped raw tomatoes into the salad as well. Season to taste with salt and pepper, drizzle with remaining olive oil and top with sliced scallions.