Panzanella with White Beans - Ellie Krieger

Ingredients

• 1/4 cup extra-virgin olive oil
• 1 1/2 cups cubed crusty whole-grain bread (1/2-inch cubes)
• 3 cups grape tomatoes, cut into quarters
• 1 medium English (seedless) cucumber, cut into 1/2-inch dice
• One 15-ounce can no-salt-added small white beans or Great Northern beans, drained and rinsed
• 2 scallions (white and green parts), sliced thinly on the diagonal
• 1 1/2 teaspoons chopped fresh thyme (may substitute 1/2 teaspoon dried thyme)
• 1 1/2 tablespoons red wine vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper