Panzanella

A delicious, summery bread salad for you to make this weekend!

Panzanella
3 cups large cubes of bread
1 clove of garlic
1 can cannellini beans, rinsed and drained
1 can garbanzo beans, rinsed and drained
1 pound tomatoes, cut into small pieces
1 English cucumber, sliced
1/2 medium red onion, thinly sliced
4 ounces mozzarella or provolone cheese in one piece, diced
1/4 cup fresh basil leaves, torn
1/4 cup red-wine vinegar
1/4 cup + 2 TB olive oil
Coarse salt and ground pepper

Preheat oven to 425.
Mince or crush the garlic and mix with the 2TB of olive oil. Put the cubed bread in a large bowl and drizzle with the garlic oil, tossing to mix. Spread bread cubes on a cookie sheet and bake, stirring once, until pretty crispy, about 10-12 minutes.

Whisk together the remaining olive oil with the vinegar. Combine the tomatoes, cucumber, onion, cheese, toasted bread, basil and beans in a large bowl. Toss with the vinegar/oil mixture and season with salt and pepper.