Best Tuscan Grilled Bread And White Bean Salad Recipes

Tuscan Tomato & Bread Salad image

Provided by Ina Garten

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 9

1 pound cherry or grape tomatoes, halved through the stem
1 pound fresh mozzarella, 3/4-inch diced
2 teaspoons minced garlic (2 cloves)
1 teaspoon good Dijon mustard
1/4 cup good red wine vinegar
Kosher salt and freshly ground black pepper
1/2 cup plus 1/3 cup good olive oil
1/2 pound sourdough bread, crusts removed and 3/4-inch diced
20 fresh basil leaves, julienned

Steps:

Place the tomatoes and mozzarella in a large bowl. Put the garlic, mustard, vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a 1-cup glass measuring cup and slowly whisk in the 1/2 cup of olive oil. Set aside.
Heat the remaining 1/3 cup of olive oil in a large (12-inch) saute pan until hot but not smoking. Add the bread cubes and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Saute over medium to medium-high heat for 5 to 8 minutes, tossing occasionally, until the bread is evenly browned and crisp. Add the warm bread to the tomatoes and mozzarella. Add enough of the vinaigrette to moisten all the ingredients. Add the basil, sprinkle with salt and pepper, and toss carefully, adding more vinaigrette if necessary. Serve at room temperature.

White Bean Salad image

Provided by Food Network

Categories side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 8

1 (19-ounce) can cannellini beans, rinsed and drained (use any canned bean you like)
1 large rib celery, thinly sliced
1/2 roasted red pepper, peeled, seeded, and chopped
2 tablespoons red wine vinegar
1 tablespoon extra-virgin olive oil
Coarse grained salt
Freshly ground black pepper
1/2 cup basil leaves, hand torn

Steps:

Place beans, celery, red pepper, vinegar, and oil in a medium bowl. Toss until well combined. Adjust seasonings with salt and pepper. Add basil and serve immediately.
Morph: For a super quick white bean dip: puree the salad in a food processor or blender, add 1 or 2 dashes of hot sauce and serve on crackers or grilled bread.

Nutrition Facts : Calories 142 calorie, Fat 4 grams, SaturatedFat 0.5 grams, Carbohydrate 20 grams, Fiber 6 grams, Protein 5.5 grams

Tuscan White Bean Salad with Spinach, Olives, and Sun-Dried Tomatoes image

Provided by Sara Foster

Yield Makes 8 to 10 servings

Number Of Ingredients 9

1 1/2 cups dried navy beans, rinsed and picked over
1/4 cup olive oil
1 yellow onion, finely chopped
4 cups firmly packed spinach, washed, drained, and stems removed
1/2 cup chopped sun-dried tomatoes
1/2 pound fresh mozzarella cheese, cut into 1/2-inch cubes
1/2 cup pitted black olives, such as kalamata or niçoise
Italian Vinaigrette
Salt and freshly ground black pepper to taste

Steps:

1. To quick-soak the beans: Place the beans in a large pot with water to cover by 3 inches and bring to a boil. Reduce heat and simmer, uncovered, 45 minutes. Remove from the heat, drain, and rinse.
2. To cook the beans: Place the beans in a large pot and add enough water to cover by 3 to 4 inches. Bring to a boil, lower heat, and simmer, uncovered, 45 minutes to 1 hour, or until beans are tender but still firm. Drain and rinse the beans thoroughly. Set aside to cool.
3. Heat the olive oil in a skillet over medium heat. Add the onion and cook and stir until slightly brown, about 5 minutes.
4. Toss the beans, onion, spinach, sun-dried tomatoes, mozzarella, and olives in a large bowl with the vinaigrette until just combined. Season with salt and pepper and serve immediately or refrigerate in an airtight container until ready to use or up to 1 day. If refrigerating, add the spinach just before serving.