Tuscan Bread Salad

photo by flower7

- Ready In:
- 15mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
-
Salad
- 4 slices crusty Italian bread (day old preferred) or 4 slices sourdough bread, cut about 1/2 inch thick (day old preferred)
- 1 garlic clove, halved
- 2 medium ripe tomatoes, diced
- 1 (15 ounce) can white cannellini beans, rinsed and drained
- 1 green bell pepper, roasted and cut into strips
- 1⁄4 chopped fresh basil
-
Dressing
- 4 1⁄2 teaspoons red wine vinegar
- 1 teaspoon Dijon mustard
- 3 tablespoons extra virgin olive oil
- 3 tablespoons vegetable broth
- salt & freshly ground black pepper, to taste
directions
- Toast bread slices under broiler for about 4 minutes on each side.
- Remove slices and rub with garlic cloves.
- Prepare dressing by whisking ingredients together in a small bowl, and seasoning with salt and pepper.
- Cut bread slices into small cubes and add them to a serving bowl.
- Next add the tomatoes, beans, roasted pepper and basil.
- Pour dressing over salad and toss to coat.
- Let salad rest about 5-10 minutes before serving.
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Reviews
-
Very Good! Made this to go with supper tonight and it was delicious. I used cheese and garlic croutons and chicken broth as that is what I had on hand and we both like it alot. The only thing that I would do different is not to mix the bread in with the dressing and veggies. I will just mix everything except the bread and put it on top of the bread when serving it. I will definitely make this again, thanks for sharing.
-
made this for my dinner tonite. fast; tasty and easy. i loved the idea of rubbing the garlic on the toasted bread; gave it just the right amount of flavor! i had to make a few subs b/c of what i had on hand...i had to use just olive oil, salt, pepper, a bit of sugar and red wine vinegar for the dressing. i will be making this again with the specified dressing though. the green peppers should not be left out as the roasted flavor really adds depth to the salad. great recipe!
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RECIPE SUBMITTED BY
Kozmic Blues
Providence, Rhode Island
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