Italian Panzanella

Big cubes of bread in this traditional Italian salad soak up the zesty dressing; white beans and provolone pump up the protein for a well-balanced vegetarian meal. From MarthaStewart.com

• Ready In: 2 hrs 30 mins
• Serves: 4

Ingredients

• 1⁄4 cup red wine vinegar
• 1⁄4 cup olive oil
• 2 (15 1/2ounce) cans cannellini beans, rinsed and drained
• 3  cups  country bread, large cubes (5 to 6 ounces)
• 1  lb plum tomato, cut into small pieces
• 1  English cucumber, thinly sliced crosswise
• 1⁄4 medium red onion, very thinly sliced
• 4  ounces provolone cheese, in one piece, diced
• 1⁄4 cup fresh basil leaf, torn

Directions

1. In a large bowl, whisk together vinegar and oil; season with salt and pepper.
2. Add beans, bread, tomatoes, cucumber, onion, and cheese. Toss to combine. Cover and refrigerate at least 2 hours, and up to 8 hours. Just before serving, stir in basil.