New This Month

Tuscan Bread Salad


Photography: David E. Steele


  • 10 ounces day-old country bread, cut into 1 1/2-inch pieces
  • 1/2 pound cooked cannellini beans (5 1/2 ounces dried beans)
  • 20 fresh basil leaves, torn
  • 8 anchovy fillets, rinsed and chopped (optional)
  • 4 scallions, white and green parts, sliced thinly on the bias
  • 3 medium heirloom tomatoes, seeded and sliced
  • 1 English cucumber, peeled, seeded, and thinly sliced crosswise
  • 1 yellow or red bell pepper, seeded and sliced into thin strips
  • 1 teaspoon chopped fresh marjoram
  • 1/2 cup red-wine vinegar
  • 2/3 cup olive oil, plus more to taste
  • Salt and freshly ground black pepper, to taste


  1. Preheat an oven to 325 degrees. Arrange the bread in a single layer on a baking sheet, and toast until the bread is completely dry but not browned. Remove from the oven and let cool completely.

  2. In a large bowl, add all the ingredients and gently toss until thoroughly combined. Let stand for at least 30 minutes at room temperature before serving.

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