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Scandinavian-Inspired Bread Salad
Servings: 6 to 8
Best-of-season ripe tomatoes meld with fresh dill, fennel, toasted rye, and caraway in a Nordic-influenced salad you’ll want to serve day and (long) summer night.
Ingredients
- 1/4 cup extra-virgin olive oil
- 1 Tbs. plus 2 tsp. sherry vinegar; more as needed
- 1 tsp. minced garlic
- Kosher salt and freshly ground black pepper
- 1/2 cup thinly sliced red onion
- 8 oz. rye or pumpernickel bread, sliced 3/4 to 1 inch thick
- 1-1/4 lb. ripe beefsteak tomatoes
- 1 lb. ripe tomatoes of your choice
- 1 cup very thinly sliced fennel
- 3/4 cup coarsely chopped fresh flat-leaf parsley
- 1/4 cup coarsely chopped fresh dill
- 3 Tbs. chopped capers
- 1 tsp. caraway seeds, toasted (omit if bread is seeded)
Preparation
- In a small bowl, whisk the oil, vinegar, garlic, and a pinch each of salt and pepper. Add the onion and stir to combine.
- Heat a broiler or a gas or charcoal grill to medium high. Brush the bread slices with olive oil on both sides, and season lightly with salt. Broil or grill the bread, flipping once, until nicely toasted, 3 to 4 minutes total. Transfer the bread to a cutting board, then tear or cut into 3/4- to 1-inch pieces.
- Cut the tomatoes into pieces from 3/4 to 1 inch, and transfer to a large bowl. Toss the tomatoes with the dressing and a good pinch of salt, and let sit for 5 minutes.
- Toss the bread, fennel, parsley, dill, capers, and caraway seeds, if using, with the tomatoes. Let sit, tossing occasionally, for 15 to 20 minutes before serving. Season to taste with salt and pepper.