Tuscan Bean and Bread Salad
Description
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!
Ingredients
1 loaf crusty stale bread, torn in bite-size pieces
1/2 cup water
1 small onion, chopped
2 cloves garlic, minced
2 stalks celery, thinly sliced
1/4 cup oil-cured olives, pitted
1 can (15 1/2 oz) white beans, drained and rinsed
1/2 cup any tomato basil sauce
2 tbsp olive oil
2 tbsp balsamic vinegar
2 tbsp minced parsley
1 tsp minced fresh sage
1 tsp finely grated orange zest
salt and pepper to taste
1/2 cup water
1 small onion, chopped
2 cloves garlic, minced
2 stalks celery, thinly sliced
1/4 cup oil-cured olives, pitted
1 can (15 1/2 oz) white beans, drained and rinsed
1/2 cup any tomato basil sauce
2 tbsp olive oil
2 tbsp balsamic vinegar
2 tbsp minced parsley
1 tsp minced fresh sage
1 tsp finely grated orange zest
salt and pepper to taste
Methods/steps
Sprinkle just enough water over bread to moisten without making it soggy; set aside
In a medium bowl, combine remaining ingredients; stir to mix well
Serve salad over moistened bread
In a medium bowl, combine remaining ingredients; stir to mix well
Serve salad over moistened bread
Additional Tips
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!
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