Warm Bread Salad with Tomatoes
Daniel Humm is the chef at New York's Eleven Madison Park, which has been called the best restaurant in America. Now, thanks to his charming new cookbook, you can make this perfect late-summer salad at home (don't worry, it's impossible to get wrong).

Serves 4


  • 1/2 cup olive oil
  • 6 cloves garlic, crushed but kept whole
  • 4 cups torn baguette pieces
  • 1 cup 1/2"-diced red onion
  • 4 cups 1/2"-diced tomatoes, divided
  • 3 Tbsp. red wine vinegar
  • 1 bunch fresh basil, stemmed
  • 1 Tbsp. capers
  • Kosher salt
  • Ground black pepper


Total time: 30 minutes

In a large sauté pan, heat olive oil over medium-high heat. Add garlic and cook until fragrant, 1 to 2 minutes. Add baguette pieces and sauté until golden brown, 4 to 5 minutes. Lower heat to medium-low, add red onion, and sauté 1 minute, then add 2 cups tomatoes. Add vinegar and remove from heat. Add basil, capers, and remaining tomatoes and toss to combine. Season with salt and pepper to taste. Garnish with basil leaves and serve immediately.

Adapted from I Love New York: Ingredients and Recipes (Ten Speed), by Daniel Humm and Will Guidara.

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