Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Scandinavian-Inspired Bread Salad

photo: Scott Phillips

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)

Nutritional Information

      Nutritional Sample Size 170
      Calories (kcal) : 70
      Fat Calories (kcal): 8
      Fat (g): 8
      Saturated Fat (g): 1
      Polyunsaturated Fat (g): 1
      Monounsaturated Fat (g): 5
      Sodium (mg): 370
      Carbohydrates (g): 21
      Fiber (g): 4
      Sugar (g): 5
      Protein (g): 4

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.

Reviews

Rate or Review

Reviews

We haven't received any reviews yet for this recipe.

Have you made it? Tell us what you thought!

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Topping, VA (409)

Pete welcomes us to Virginia on this episode of Moveable Feast, where we meet skilled oystermen Ryan & Travis Croxton, as well as chef Dylan Fultineer. Dylan brings Pete to…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks