Tuscan Panzanella Salad with White Beans.

  • 2 (15 oz) cans
    cannellini (white kidney) beans
  • 1
    English cucumber
  • 1 small pkg
    fresh basil
  • 1 (8 oz) pkg
    fresh mozzarella cheese
  • 2 cloves
    garlic
  • 2 pints
    grape tomatoes
  • 2
    shallots
  • 2
    whole grain buns or rolls
  •  
    black pepper
  •  
    Dijon mustard
  •  
    extra virgin olive oil
  •  
    red wine vinegar
  •  
    salt
  • 1
    Wash and dry the fresh produce.
    2 pints grape tomatoes
    1 English cucumber
    1 small pkg fresh basil
  • 2
    Drain and rinse the beans; set aside to drain further.
    2 (15 oz) cans cannellini (white kidney) beans
  • 3
    Trim off and discard the root ends of the garlic; peel and mince or press the garlic. Transfer to a large salad bowl.
    2 cloves garlic
  • 4
    To the garlic, add olive oil, red wine vinegar, Dijon, salt, and pepper; whisk together.
    2 tbsp extra virgin olive oil
    2 tsp red wine vinegar
    ½ tsp Dijon mustard
    1 tsp salt
    ½ tsp black pepper
  • 5
    Trim off and discard the ends of the cucumber; quarter the cucumber lengthwise, then slice crosswise into ¼-inch-thick pieces at an angle. Add to the salad bowl.
  • 6
    Halve the grape tomatoes and add to the salad bowl.
  • 7
    Pick the basil leaves off the stems; discard the stems and slice the leaves into a chiffonade by stacking them and rolling tightly into a cigar, then slicing crosswise into thin ribbons. Add to the salad bowl.
  • 8
    Trim off and discard the ends of the shallots; peel and halve the shallots lengthwise, then thinly slice crosswise into half-rounds. Add to the salad bowl.
    2 shallots
  • 9
    Large dice the mozzarella into ¾-inch cubes and add to the salad bowl.
    1 (8 oz) pkg fresh mozzarella cheese
  • 10
    Add olive oil to a nonstick skillet and preheat over medium heat.
    1 tbsp extra virgin olive oil
  • 11
    Large dice the buns or rolls into ¾-inch cubes.
    2 whole grain buns or rolls
  • 12
    Once the skillet is hot, add the bread cubes and cook, stirring frequently, until toasted and browned, 4 to 6 minutes. Transfer to a bowl.
  • 13
    Once the bread has been transferred, add the beans to the skillet and season with salt and pepper; cook until heated through, 1 to 2 minutes.
    ½ tsp salt
    ¼ tsp black pepper
  • 14
    Add the beans and bread cubes to the salad bowl; toss to combine.
  • 15
    To serve, divide the salad between plates or bowls. Enjoy!