A warm version of the classic bread salad, this Skillet Panzanella is flavored with sliced garlic and local cherry tomatoes. Wonderful for lunch on a cool fall day!


Oh there are so many exciting things going on right now! First, I got to do food styling for an exquisite photo shoot at Shelburne Museum with the photography dynamic duo Nikole Herriott and Michael Graydon. I was swooning over their esthetic. It was very inspiring!


Next, in preparation for an exciting recipe development project with VT FEED I got to revisit my old stomping grounds at the New England Culinary Institute. It was so good to be back in the bustle of the NECI kitchen. I had to control my urge to shine my shoes!

Then yesterday I got to do food and prop styling for the lovely and talented, real-live-rock-star, Grace Potter! She was starring in a cooking video shoot for Cabot Creamery Cooperative. There was all kind of crazy yummy cheese cookery going on. All I can say is not only does she have a killer voice and an unbelievable stage presence, but the gal can cook too!


Pretty much all week I have had to keep myself from chanting, “We’re not worthy!” like Wayne and Garth. I feel so honored to have all of these exciting opportunities in my professional world.


As I decompress today, my daughter and I are sharing a quiet day together. For lunch I made this simple panzanella. Because the weather here in Vermont is finally starting to cool down a bit, I decided I’d try making a warm version of the classic bread salad. I used my humongous 350-pound cast-iron skillet to sizzle the bread in olive oil. [I used cubed day-old Charlie Farm Bread.] Then I added sliced garlic and gorgeous local cherry tomatoes.


The cherry tomatoes burst open when they hit the hot skillet and their juice soaked into the bread. I finished it off with a touch of sweet aged balsamic and fresh oregano. It was completely humble and nourishing and insanely flavorful! It was perfect to recharge me for whatever comes my way next week!



skillet panzanella

skillet panzanella

  • Author: Katie
  • Prep Time: 20 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings 1x
  • Cuisine: American


skillet panzanella with cherry tomatoes



  • ¼ cup extra-virgin olive oil
  • 4 cups cubed hearty farm bread
  • 2 cloves garlic, peeled and sliced
  • 4 cups cherry tomatoes, large ones cut in half
  • 1 teaspoon kosher salt
  • 1 tablespoon chopped fresh oregano
  • 2 teaspoons aged balsamic vinegar
  • Freshly cracked black pepper to taste


  1. Heat oil in a 10-inch cast-iron skillet over medium-high heat until shimmering but not smoking. Add bread and cook, stirring occasionally until browned and crusty in places, 5 to 6 minutes.
  2. Add garlic, and cook, stirring, until the garlic is fragrant and starting to brown, 1 to 2 minutes. Add tomatoes and salt and cook, stirring, until the tomatoes start to blister, 1 to 2 minutes. Remove from the heat and stir in oregano, vinegar and pepper. Continue stirring as it cools in the hot skillet, about 5 minutes. Serve warm.


A warm version of the classic bread salad, this Skillet Panzanella is flavored with sliced garlic and local cherry tomatoes. Wonderful for lunch on a cool fall day!


  • Serving Size: 1 ½ cups each
  • Calories: 279
  • Sugar: 6 g
  • Sodium: 307 mg
  • Fat: 14 g
  • Saturated Fat: 2 g
  • Carbohydrates: 11 g
  • Fiber: 3 g
  • Protein: 3 g