Chicago Italian Beef Bread Salad (Modiga Style)

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This Chicago-style bread salad takes inspiration from the city's iconic Italian beef sandwich, featuring cubes of day-old Italian bread soaked in seasoned beef jus with tomatoes, giardiniera, and sharp Grana Padano cheese. It is a hearty, savory starter or light main course that captures the bold oregano-garlic flavors of Chicago's Italian-American tradition. Serve with extra jus on the side so diners can drizzle it on for a true 'wet' Chicago experience.

Nutrition Facts

Per serving (estimated)

• 445 kcalCalories
• 18 gFat
• 5 gSaturated Fat
• 52 gCarbs
• 4 gFiber
• 7 gSugar
• 18 gProtein
• 1180 mgSodium
• 520 mgPotassium
• 240 mgCalcium
• 4 mgIron
• 28 mgVitamin C
• 120 mcgVitamin A

Ingredients

For the beef jus

• 2 cups low-sodium beef broth
• 1 small yellow onion, halved
• 4 cloves garlic, smashed
• 2 tablespoons dried oregano
• 1 teaspoon crushed red pepper flakes
• 1 bay leaf
• 1 teaspoon kosher salt

For the salad

• 8 ounces day-old Italian bread (Turano-style), cut into 1-inch cubes
• 2 cups cherry tomatoes, halved
• 1 small red onion, thinly sliced
• 1/2 cup mild or hot Chicago-style giardiniera, chopped
• 1 roasted red bell pepper, chopped
• 1/4 cup chopped fresh basil
• 1/2 cup grated Grana Padano cheese

For the dressing

• 3 tablespoons extra-virgin olive oil
• 2 tablespoons red wine vinegar
• 1/2 teaspoon dried oregano
• Salt and freshly ground black pepper, to taste

Directions

1. Combine beef broth, halved onion, smashed garlic, oregano, red pepper flakes, bay leaf, and salt in a small saucepan. Bring to a gentle simmer over medium heat and cook for 20 minutes to develop a deep, Italian-beef flavor.
2. Strain the jus through a fine-mesh sieve into a bowl, pressing on the solids to release all the flavor. Discard the solids and let the jus cool until just warm.
3. Place the cubed Italian bread in a large mixing bowl and pour 1 cup of the warm jus over the top. Toss gently and let the bread soak for 5 to 7 minutes until saturated but still holding its shape.
4. Add the halved cherry tomatoes, sliced red onion, chopped giardiniera, roasted red pepper, and fresh basil to the bowl. Toss to combine evenly.
5. In a small jar or bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and pepper. Drizzle the dressing over the salad and toss gently once more.
6. Let the salad rest at room temperature for 10 minutes so the bread can absorb the dressing and the flavors can meld.
7. Transfer the bread salad to a shallow serving platter or wide bowl and top generously with the grated Grana Padano cheese.
8. Serve immediately, with the remaining warm beef jus passed alongside so diners can drizzle extra for a Chicago-style 'wet' finish.

Cook’s Notes

• Use authentic Chicago-style Italian bread such as Turano or Bongiorno for the proper crust and crumb that holds up to the jus.
• Day-old or lightly toasted bread is essential; fresh bread will turn mushy when soaked.
• For a heartier main-course salad, top with thin slices of rare Italian-style roast beef or shredded Italian beef.
• Choose mild giardiniera for a family-friendly salad or hot giardiniera for a more traditional Chicago kick.
• Toast any leftover bread cubes in a 350°F oven for 8 minutes if they are too soft to begin with.

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