Best Tuscan Grilled Bread And White Bean Salad Recipes

Tuscan Bread Salad image

Provided by Martha Stewart

Number Of Ingredients 12

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

Steps:

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.

Tuscan Grilled Bread and White Bean Salad image

Yield 2 Servings; can be doubled

Number Of Ingredients 8

4 3/4-inch-thick slices Italian bread (each about 3 x 5 inches)
1 green bell pepper, seeded, quartered
1 large tomato, cut into 1/2-inch-thick slices
4 1 1/2-inch-thick onion slices (preferable sweet onion, such as Vidalia)
6 tablespoons bottled olive oil vinaigrette
1 15-ounce can cannellini (white kidney beans), rinsed, drained
1/4 cup thinly sliced fresh basil
Fresh basil sprigs (optional)

Steps:

Prepare barbecue (medium-high heat). Arrange bread and vegetables on baking sheet. Brush bread and vegetables lightly with 3 tablespoons vinaigrette.
Grill pepper and onion 6 minutes, turning occasionally. Place bread and tomato slices on barbecue. Continue to grill until pepper and onion are slightly charred, bread is toasted and tomatoes are heated-through, turning occasionally, about 3 minutes longer. Transfer vegetables and bread to work surface; cut into bite-size pieces.
Place cannellini, sliced basil and remaining 3 tablespoons vinaigrette in large bowl; toss to coat. Mix in grilled vegetable and bread. Season salad to taste with salt and pepper; garnish with basil sprigs, if desired.