Tuscan Bread Salad



  • 10 ounces day-old country bread, cut into 1 ½-inch pieces

  • ½ pound cooked cannellini beans (5 ½ 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

  • ½ cup red-wine vinegar

  • 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.

    David E. Steele
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