Happy Saturday friends! I hope everyone is doing well and enjoying their summer. It’s hard to believe we are at the end of July! I have more summer recipes coming your way 😉 This week on my blog, I’m sharing a recipe from 177 Milk Street. I fell in love with their Panzanella with Roasted Tomatoes and Olives salad the first time I made it. This has become my new favorite summer salad. All the delicious flavors in this salad work perfectly together. From the peppery arugula, sweet, juicy tomatoes, olives, and the bright flavor of the parsley. If you haven’t checked out 177 Milk Street, I highly recommend you do. They have so many amazing recipes!! Have a great weekend.

Panzanella with Roasted Tomatoes and Olives

Serves: 4-6

Ingredients

6 ounces country-style bread torn into 1-inch pieces (about 6 cups)

5 tablespoons extra virgin olive oil, divided

Salt

Pepper

1 ounce pecorino romano or parmesan cheese, finely grated, (1/2 cup), plus more to serve

1/2 small red or yellow onion, thinly sliced

1/4 cup red wine vinegar, or white wine vinegar or balsamic vinegar or lemon juice

4 cups lightly packed arugula or chopped romaine or spring mix

1 cup lightly packed fresh flat leaf parsley or basil or mint torn

Directions

Heat the oven to 450°F with a rack in the middle position. In a large bowl, toss together the bread, 1 tablespoon oil, ¼ teaspoon salt and ½ teaspoon pepper. Distribute in an even layer on a broiler-safe rimmed baking sheet; reserve the bowl. Bake until the bread is golden brown, 7 to 9 minutes, stirring once halfway through.

Remove the baking sheet from the oven; sprinkle the bread with the cheese and toss to combine. Continue to bake until the cheese starts to melt, about another 1 minute. Transfer the bread to a large plate; reserve the baking sheet. Turn the oven to broil.

On the same baking sheet, toss together the tomatoes, olives and 1 tablespoon oil. Distribute in an even layer and broil until the tomatoes have burst and are charred in spots, 7 to 8 minutes, shaking the baking sheet halfway through. Cool on the baking sheet for about 10 minutes. Meanwhile, in the reserved bowl, stir together the onion, vinegar, the remaining 3 tablespoons oil, ¼ teaspoon salt and ½ teaspoon pepper.

Add the warm tomato-olive mixture and the bread to the bowl, then toss. Let stand for about 5 minutes, tossing a few times. Add the arugula and parsley, then toss gently. Taste and season with salt and pepper. Transfer to a serving dish and sprinkle with additional cheese.