Bread Salad

Bread Salad

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4 to 6 people
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2 or 3 large (1½ pounds) very fresh tomatoes

2 or 3 Persian cucumbers

1 french bread (a “baton”)

1 lemon

oil from a jar of anchovies

prepared (Dijon) mustard

1 clove garlic,

about ¾ cup olive oil

⅓ of a shallot

6 to 10 stems of flat (Italian) parsley


  • 2 or 3 large (1½ pounds) very fresh tomatoes (heirloom in a mix of colors is nice) into ¾- to 1-inch chunks
  • 2 or 3 Persian cucumbers, cut into similar-sized chunks

and place in a non-reactive colander. Place the colander over or in a large bowl and sprinkle with

  • 1½ tsp salt

Let stand 30 minutes. Meanwhile,  cut

  • 1 french bread (a “baton,” not a thick loaf)

into ¾- or 1-inch cubes. With a baton, every piece will have some crust. Place the pieces in a single layer on a cookie sheet and bake in a 200ºF oven for 10 minutes. The pieces will be dry but not toasted.

Grate the peel from

  • 1 lemon

and reserve the peel. Juice the lemon into a large salad bowl. When the 30 minutes have elapsed, add the tomato juice and the grated lemon peel to the lemon juice. Add

  • 2 tsp oil from a jar of anchovies
  • ¼ tsp prepared (Dijon) mustard
  • 1 clove garlic, very finely minced


  • olive oil as needed (about ¾ cup)

to make a smooth salad dressing. Season with salt and pepper as needed.

Reserve half the dressing and toss the bread cubes in the salad bowl. Wait 5-10 minutes. Add the tomato and cucumber pieces and

  • ¼ to ⅓ of a shallot, cut into very thin slices and broken into rings
  • 20 to 30 flat (Italian) parsley leaves, coarsely chopped

Add most of the reserved dressing and toss. Serve immediately.