By Veronique Eichler

Panzanella with White Beans - Ellie Krieger

Ingredients

4 servings

4 tablespoonsextra virgin olive oil

divided

1 ½ cupswhole grain bread

cubed crusty, 1/2-inch cubes

3 cupsgrape tomatoes

quartered

1English cucumber

medium, diced into 1/2 inch pieces

1 x 15 ouncecan of low-sodium white beans

small, or Great Northern beans, drained and rinsed

2scallions

green and white parts, sliced thinly on the bias

1 ½ teaspoonsfresh thyme

chopped, or 1/2 teaspoon dried

1 ½ tablespoonsred wine vinegar

½ teaspoonsalt

¼ teaspoonfreshly ground black pepper

8basil leaves

large

Instructions