Food & Cooking Recipes Ingredients Seafood Recipes Tuscan Bread Salad 2.8 (13) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on November 7, 2022 Print Rate It Share Share Tweet Pin Email Ingredients 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 ⅔ cup olive oil, plus more to taste Salt and freshly ground black pepper, to taste Directions 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. 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 Rate it Print