Roasted tomato panzanella salad

Roast Italian cuisine

Roasting

I love tomatoes, and they get sweeter when they're roasted. I add tomatoes to the bread cubes for the panzanella and roast them together with a garlic bulb. The bread soaks up lots of roasted tomato juice, but still stays a little chewy. I add the roasted garlic and whatever vegetables (raw tomatoes, cucumbers, olives, carrots, celery) I have on hand, some cheese (feta or queso blanco), fresh basil, and pistachios for crunch. I've added leftover chicken, tuna in oil, and roasted salmon to make a main dish. Make sure everything is cut to approximately the same size so this delicious salad is easier to eat!