White Bean Panzanella

Ingredients

• 1 can (15 oz / 425 g) cannellini beans (cooked, drained)
• 3 cups (about 120 g), cubed day-old crusty bread
• 2 medium (about 300 g), chopped ripe tomatoes
• 1 medium (about 200 g), diced cucumber
• 1/4 cup (about 40 g), thinly sliced red onion
• 1/4 cup (about 10 g), torn fresh basil
• 3 tbsp extra-virgin olive oil
• 2 tbsp red wine vinegar
• 1 clove, grated garlic
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

Instructions

1. 1

   Prep (15 minutes): Cube the bread, chop the tomatoes and cucumber, thinly slice the red onion, and tear the basil.

2. 2

   Cook (5 minutes): In a bowl, whisk olive oil, red wine vinegar, grated garlic, salt, and black pepper. Add bread and let it soak for 2 minutes, then stir in the tomatoes, cucumber, onion, and basil.

3. 3

   Finish: Drain and rinse the cannellini beans, then fold them into the salad. Let stand 3 minutes to meld flavors, then taste and adjust salt/pepper if needed.