Tuscan Panzanella Salad with White Beans

Directions

1. Rinse all fresh produce, then pat dry.
2. Drain and rinse the beans; let them drain a bit more.
3. Peel and finely mince the garlic and transfer it to a large salad bowl.
4. Whisk together olive oil, red wine vinegar, Dijon, salt, and pepper in the bowl with the garlic.
5. Peel the cucumber ends, cut it into quarters lengthwise, then slice into 1/4-inch pieces and add to the bowl.
6. Halve the grape tomatoes and add them to the bowl.
7. Remove basil leaves from stems, roll them tightly, then slice into thin ribbons and add to the bowl.
8. Peel and thinly slice the shallot; add to the bowl.
9. Dice the mozzarella into 3/4-inch cubes and add to the bowl.
10. Drizzle a little olive oil in a nonstick skillet and heat over medium.
11. Cut the bread into 3/4-inch cubes.
12. Toast the bread cubes in the skillet, stirring often, until golden and crisp, about 4–6 minutes; transfer to a separate bowl.
13. Add the beans to the skillet, season with salt and pepper, and warm through for 1–2 minutes.
14. Pour the dressing over the vegetables and mozzarella, then add the bread and beans; toss to combine.
15. Divide the salad onto plates or bowls and serve.