Sourdough Tomato White Bean Panzanella

Ingredients

• 8 Ounce Sourdough bread - 8 oz (225 g), cut into 1-inch pieces, Metric equivalent 225 g; cut into 1-inch pieces.
• 5 Tablespoon Olive oil - 5 tbsp (75 ml), Metric equivalent 75 ml; 2 tbsp are used for toasting bread and 3 tbsp for the dressing.
• 1.5 Pound Cherry tomatoes - 1 1/2 lb (680 g), halved, Metric equivalent 680 g.
• 1 Can Canned white beans - 1 (15 oz) can, rinsed and drained, rinsed and drained
• 1 Count English cucumber - 1 medium (300 g), diced, Diced; metric equivalent 300 g.
• 0.5 Count Red onion - 1/2 small (60 g), thinly sliced, About 60 g; thinly sliced.
• 0.5 Cup Fresh basil - 1/2 cup (15 g), chopped, Metric equivalent 15 g.
• 3 Tablespoon Red wine vinegar - 3 tbsp (45 ml), Metric equivalent 45 ml.
• 1 Teaspoon Dijon mustard - 1 tsp (5 g), Metric equivalent 5 g.
• 1 Count Garlic - 1 clove, minced, minced
• 0.75 Teaspoon Fine sea salt - 3/4 tsp (4 g), Metric equivalent 4 g.
• 0.5 Teaspoon Black pepper - 1/2 tsp (1 g), Metric equivalent 1 g.

Instructions

1. Preheat and prep

   1. Preheat the oven to *400°F (200°C)*. Finish the quick prep: *cut the sourdough*, *halve the tomatoes*, dice the cucumber, thinly slice the red onion, chop the basil, and mince the garlic.

2. Toast the sourdough

   2. Spread the sourdough pieces on the baking sheet, drizzle with *2 tbsp olive oil*, and toss until lightly coated. Toast for *10 to 12 minutes*, stirring once, until the bread is *golden and crisp at the edges*.

3. Combine the salad ingredients

   3. In a large bowl, combine the *cherry tomatoes*, *white beans*, cucumber, red onion, and basil.

4. Make the dressing

   4. In a small bowl, whisk together the remaining *3 tbsp olive oil*, red wine vinegar, Dijon mustard, garlic, salt, and black pepper until the dressing looks *smooth and lightly thickened*.

5. Toss with dressing

   5. Add the toasted sourdough to the bowl with the vegetables and beans. Pour in the dressing, then *toss gently* until the bread is *evenly coated*.

6. Rest and serve

   6. Let the panzanella sit for *10 minutes* so the sourdough can absorb the tomato juices while staying *pleasantly chewy*. Toss once more, taste, and serve.