Tuscan Panzanella

A spin on a salad, this dish is meant to be served warm.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Drain and rinse beans. Set aside to drain further.

Step 2

Trim off and discard the root end of the garlic; peel and mince or press the garlic. Transfer to a large salad bowl.

Step 3

To the garlic, add olive oil, red wine vinegar, dijon, salt, and pepper; whisk together.

Step 4

Trim off and discard the ends of the cucumber; quarter the cucumber lengthwise, then slice crosswise into 1/4-inch thick pieces at an angle. Add to the salad bowl.

Step 5

Halve the grape tomatoes and add to the salad bowl.

Step 6

Pick the basil leaves off the stems; discard the stems and slice the leaves into a chiffonade. Add to the salad bowl.

Step 7

Trim off and discard the ends of the shallot; peel and halve the shallot lengthwise, then thinly slice crosswise into half-rounds. Add to the salad bowl.

Step 8

Large dice the mozzarella into 3/4-inch cubes and add to the salad bowl.

Step 9

Add olive oil to a nonstick skillet and preheat over medium heat.

Step 10

Large dice the bun or roll into 3/4-inch cubes.

Step 11

Once the skillet is hot, add the bread cubes and cook, stirring frequently, until toasted and browned. Transfer to a bowl.

Step 12

Once the bread has been transferred, add the beans to the skillet and season with salt and pepper; cook until heated through.

Step 13

Add the beans and bread cubes to the salad bowl; Toss to combine.

Step 14

To serve, divide the salad between plates or bowls.