Juicy Tomatoes With Parmesan-Olive Bread Crumbs

By Christian Reynoso

Published July 21, 2022

  • A colorful array of yellow, orange and red tomatoes under a crunchy Parmesan- and olive-flecked bread crumb topping sits on an white oval serving platter.
    Bryan Gardner for The New York Times. Food Stylist: Barrett Washburne.
Media 1 of 2
Total Time
40 minutes
Rating
4(671)
Comments
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This mouthwatering salad of ripe, juicy tomatoes is dressed with a quick, vinegary dressing and finished with cheesy, garlicky bread crumbs, which bring pizza flavors to this summery dish. The tomatoes are salted for seasoning, but also to make their sweet juices pool out, creating a saucy base. Made with a combination of Parmesan, olives, garlic, spices and citrus zest, the bread crumbs can be prepared one week in advance. (Store in an airtight container and “refresh” them by warming them in the oven or on a stove-top until crisp and fragrant. Make extra to go on caramelized zucchini pasta or even lemony shrimp and white bean stew) Serve the tomatoes as a grand appetizer, or as a light supper with grilled chicken or steak. 

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Ingredients

Yield:4 servings 

  • 2 pounds ripe tomatoes (such as a mix of cherry, campari and heirloom varieties)

  • Salt and black pepper 

  • 5 ounces day-old country-style bread without crust

  • 1 ½ ounces thinly shaved or coarsely grated Parmigiano-Reggiano

  • 3 ounces pitted green olives (such as Castelvetrano, picholine or Cerignola), roughly chopped

  • 2 teaspoons finely grated orange or lemon zest (or a combination)

  • 1 teaspoon fennel seeds or red-pepper flakes (or a combination)

  • 2 garlic cloves

  • 6 tablespoons olive oil

  • 4 tablespoons red or white wine vinegar 

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

28 grams carbs; 7 milligrams cholesterol; 399 calories; 18 grams monounsaturated fat; 3 grams polyunsaturated fat; 5 grams saturated fat; 28 grams fat; 5 grams fiber; 775 milligrams sodium; 10 grams protein; 8 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat the oven to 325 degrees. Slice larger tomatoes into ½-inch rounds or wedges, and cut smaller tomatoes in half and spread out on a serving platter or individual plates. Season them generously with salt and also black pepper, if you’d like.

  2. Step 2

    Tear the bread into small, 1-inch pieces, then pulse in a food processor until you have coarse crumbs.

  3. Step 3

    In a large bowl, combine the bread crumbs, cheese, olives, zest, fennel seeds and red-pepper flakes, if using. Finely grate the garlic into the bowl then add 2 tablespoons olive oil and toss everything together very well.

  4. Step 4

    Transfer the bread-crumb mixture to a sheet pan and place on a middle rack in the oven. Toast, stirring two or three times, until the crumbs are golden brown, the olives have shriveled slightly and your kitchen starts to smell a little like a pizzeria, 17 to 23 minutes. Let cool completely.

  5. Step 5

    To serve, drizzle the tomatoes with the vinegar followed by the remaining 4 tablespoons olive oil. Just before you’re ready to serve, sprinkle the bread-crumb mixture over the top.

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Ratings

4 out of 5
671 user ratings
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Comments

Beau Gibson

The 325f(162c) is a bit high for the bread crumbs. It works, just much faster, so be careful not to burn them. A lower temperature around 250f(121c) would probably ky be a safer bet.

dimmerswitch

These crumbs are "IT"! Mixed them with hand and after I popped the mixture into oven, I stood and licked the remainder off my fingers. I knew then that they were going to be fantabulous once oven toasted. And they were! Although at 325, stirring twice, it only took about 11'ish minutes to perfect golden brown - would reduce temp to 300 if wanting to go 17+ min of recipe. Used picholine olives and so worth the effort to pit the little darlings for their flavor here.

Deejay

I’m here to say that you can definitely do the breadcrumb mixture on top of the stove in a large skillet over medium to medium low heat if it’s too hot to run your stove. It requires constant stirring and attention to avoid burning but it absolutely works. This is a showstopper in terms of flavor and crunch, and is adaptable if you’re missing an ingredient—I used capers in place of olives for example. Wonderful way to use summer tomatoes.

Alison Buck

Too much work for two little flavor. The sweetness of the tomatoes are lost. I used preserved lemons and balsamic vinegar and it still didn’t help.

Bill Brasky

Wow, that was delicious! I used half the garlic, evoo and red wine vinegar and it was still fresh and tangy. Will definitely make again.

capocapote

I really want to try this but can't have olives-- has anybody tried the recipe without them? would you make any adjustments?

marcella

some capers! adjusting quantity as you like.

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