I love charred bread, but I haven’t always. When I was younger, my dad ate all the family reject burnt food. Overdone toast, accidentally burnt pancakes, cookies we left in the oven too long… my sister and I had a preference toward underdone and doughy food, so whatever we messed up and overcooked, we’d pile on a plate for my dad. And he’d always say “this is the best kind.” The first time I put burnt toast on a plate for Jack, he looked at me and said “what’s this, am I your dad now?” I had just always assumed that burnt food equalled man food. So over time, I selflessly became the eater of the black toast… not quite as black as my dad would eat, but I’ve come to love bread with a nice deep char. Especially in a salad like this. Toasty, garlicky bread cubes kick up your average panzanella… that char offers such a delightful contrast to the juicy tomatoes, sweet basil, and fruity olive oil. Make it a full meal by topping it with a poached egg.
