2216 Ratings

Recipe Views: 8724
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Tuscan Bean and Bread Salad
Recipe Courtesy of Reasor's
  • 1 Loaf Crusty Stale Bread, torn in bite-size pieces
  • 1/2 cup Water
  • 1 Small Onion, chopped
  • 2 Garlic Cloves, minced
  • 2 Celery Stalks, thinly sliced
  • 1/4 cup Oil-cured Olives, pitted
  • 1 can (15 1/2 oz) White Beans, drained and rinsed
  • 1/2 cup Tomato Basil Sauce
  • 2 tablespoons Olive Oil
  • 2 tablespoons Balsamic Vinegar
  • 2 tablespoons Minced Parsley
  • 1 teaspoon Minced Fresh Sage
  • 1 teaspoon Orange Zest, finely grated
  • Salt and Pepper to Taste

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  1. Sprinkle just enough water over bread to moisten without making it soggy, set aside.
  2. In a medium bowl, combine remaining ingredients; stir to mix well. Serve salad over moistened bread.
Servings: 6
Notes: This salad/side dish deliciously displays the wonders Tuscans work with days-old bread. Make more then you need--it's even better the next day!