Peak-summer Panzanella - Shop Foodocracy

Ingredients

• 1-½ cups of strained Cannulah Cassoulet Beans
• 1-¼ pounds ripe juicy tomatoes, cut into bite-size pieces
• 1 tsp coarse salt, plus more for seasoning
• Ciabatta or baguette, cut into 1-inch cubes so you have about 3 cups
• 5 tbsp extra-virgin olive oil, divided, plus more for drizzling
• 1 tbsp of your best sherry or red wine vinegar, plus more for seasoning
• ½ small shallot, finely minced
• 1 clove garlic, finely minced
• ¼ tsp Dijon mustard
• Freshly ground black pepper
• ⅓ cup packed basil leaves, roughly chopped