Roasted Bread and Tomato Salad

This warm and toasty salad with grape tomatoes and oregano is a cozy twist on panzanella.
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  • Level: Easy
  • Total: 25 min
  • Active: 5 min
  • Yield: 4
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1 pint grape tomatoes

3 tablespoons olive oil, plus more, for drizzling

3 cloves garlic, smashed

3 sprigs fresh oregano

Kosher salt

2 cups cubed Italian bread


  1. Preheat the oven to 400 degrees F.
  2. Put the tomatoes, oil, garlic and oregano in a 10-inch pie plate and toss to combine. Season with salt. Roast for 10 minutes. Stir in the bread cubes and roast, stirring halfway through, until the tomatoes are juicy, about 10 minutes more. Drizzle with olive oil and serve warm.