Tomato and Bread Salad
David Nayfeld, executive chef and co-owner of San Francisco’s Che Fico restaurant, says that like most kids, his daughter, Helena, will eat bread for days but salad only barely. This recipe for tomato and bread salad from his cookbook, Dad, What’s for Dinner?, is his “ninja hack.” It has the flavors—and sustenance—of salad but camouflaged with chunks of stale (or crusty) bread. The dish is his take on panzanella, the Tuscan bread salad originally created to use up day-old bread, although the chef includes more vegetables because they add texture and crunch. "If the empty bowls are an indication, its vegetable-delivery subterfuge is a success,” Nayfeld says. The salad is an excellent side dish for a celebration on Father’s Day.
Ingredients:
- 1/2 loaf (11 oz./300 g) country levain, sourdough or any other crusty bread
- 1/2 cup (4 fl. oz./120 ml) extra-virgin olive oil
- 1/2 cup (4 1/4 oz./135 g) Dijon mustard
- Kosher salt and freshly ground pepper
- 1 lb. 11 oz. (760 g) large heirloom tomatoes (3 to 4), cut into 1- to 2-inch (2.5- to 5-cm) chunks
- 1/2 medium red onion, thinly sliced on the grain (from root to stem)
- 1 large yellow bell pepper, cut into 1- to 2-inch (2.5- to 5-cm) chunks
- 2 to 3 Persian (mini) cucumbers, cut into 1/2-inch (13-mm) coins
- Coarse sea salt
- 1/4 cup (2 fl. oz./60 ml) red or white wine vinegar
- 1 garlic clove, grated on a Microplane or finely chopped
For the dressing:
- 1 Tbs. whole-grain mustard or Dijon mustard
- Grated zest and juice of 1 large lemon (Meyer if available)
- 1/3 cup (3 fl. oz./80 ml) extra-virgin olive oil
- Coarse sea salt and freshly ground pepper
For assembly:
- 1/2 bunch fresh basil (3/4 oz./20 g), leaves picked and torn
- 1/2 bunch fresh flat-leaf parsley (1 oz./30 g), chopped, including stems
- 1/4 bunch fresh mint (1/2 oz./10 g), leaves picked and torn
Directions:
Preheat an oven to 375°F (190°C). Line a baking sheet with parchment paper.
Cut the bread loaf in half horizontally, as if making a sandwich, then slice lengthwise into strips. Cut the strips crosswise into chunks, roughly 1 by 2 inches (2.5 by 5 cm). Place the bread in a large bowl. Add the olive oil, mustard, 1 1/2 tsp. kosher salt and 40 turns of pepper. Toss the bread to coat. Spread the coated bread onto the prepared baking sheet in one layer.
Bake for 20 minutes. Remove from the oven, stir the bread around and bake until dark golden brown and crispy, about 5 minutes more. Remove from the oven and set aside.
In a large bowl, combine the tomatoes, onion, bell pepper and cucumbers. Sprinkle 1 Tbs. coarse sea salt over the vegetables and toss. Add in the vinegar and garlic. Marinate for a minimum of 5 minutes.
To make the dressing, in a small bowl, whisk together the mustard, lemon zest and juice, olive oil, 2 large pinches of coarse sea salt and a generous amount of pepper until it comes together.
To assemble the salad, place the toasted bread chunks in a large bowl with the marinated vegetables. Toss together for 10 to 15 seconds so the bread starts to absorb some of the juice and vinegar. Add the basil, parsley and mint. Pour the dressing over the vegetables. Gently toss the salad together for 30 to 40 seconds to coat all the ingredients. Serve immediately. Serves 4 to 6.
No Tomatoes? A tomato and bread salad relies on really good tomatoes. Such tomatoes aren’t always available. Rather than use inferior tomatoes, substitute with roasted squash. You will need 1 large winter squash, seeded, peeled if needed and cut into 1- to 2-inch (2.5- to 5-cm) chunks (about 1 1/2 lb./680 g); 2 Tbs. olive oil; and kosher salt and freshly ground pepper.
Preheat an oven to 400°F (200°C). Place the squash on a baking sheet. Add the olive oil and season with salt and pepper. Toss to coat. Roast until the squash is fork-tender, 45 minutes to 1 hour.
Adapted from Dad, What’s for Dinner? by David Nayfeld and Joshua David Stein (Knopf, 2025)
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