Panzanella Salad | America's Test Kitchen

Ingredients

• 2 cups 1-inch cubes Italian bread
• 1/2 cup olive oil
• 2 cups cherry tomatoes , halved
• 1 (14-ounce) can cannellini beans , drained and rinsed
• 1 medium cucumber , peeled, halved lengthwise, seeded, and cut into 1-inch pieces
• 1 medium shallot , minced
• 1/2 cup pesto
• 1/4 cup red wine vinegar
• Salt and pepper
• 2 tablespoons thinly sliced fresh basil