Ingredients

• 4 cups day-old crusty bread, torn into bite-size pieces
• 4 cups cherry or grape tomatoes, any variety
• 5 tablespoons olive oil, divided
• Salt and pepper, to taste
• 2-3 cloves garlic, minced
• 1 cup pitted Kalamata olives
• 2 tablespoons balsamic vinegar
• 2 tablespoons chopped fresh basil
• 2-3 tablespoons grated Parmesan cheese

Directions

Preheat the oven to 400 degrees. Line two large, rimmed baking sheets with parchment paper. Add the torn bread to one baking sheet and toss with 2 tablespoons of olive oil. Season with salt and pepper. Bake for 10-12 minutes, or until the bread is crusty and golden brown. Remove from the oven and set aside.

Meanwhile, add tomatoes to the second baking sheet and toss with one tablespoon of olive oil, the minced garlic, and salt and pepper. Roast for 10-12 minutes or until tomato skins just begin to split. Remove from the oven and add tomatoes to the pan of toasted bread.

Add olives to the pan with bread and tomatoes. Drizzle with remaining 2 tablespoons olive oil and 2 tablespoons of balsamic vinegar and toss gently to combine. Add fresh basil and grated Parmesan and toss again. Taste and re-season with salt and pepper, if desired.

Add salad to a large serving bowl and top with additional basil and grated Parmesan, if desired. Let stand at least 10 minutes before serving so the flavors can meld.