Cannellini Bean Panzanella

Toss demi-baguette cubes, a drizzle of olive oil, and a pinch of salt and pepper on a baking sheet. Toast in oven until golden brown on outside but still chewy in center, 8-10 minutes.

Meanwhile, heat 1 TBSP olive oil in a large pan over medium heat. Add garlic and cook until fragrant, about 30 seconds. Pour out olive oil and garlic into a large bowl and set aside

Return pan to medium heat. Add cannellini beans and Italian seasoning to pan. Cook, tossing, until warmed through, 1-2 minutes. Season with salt and pepper. Remove from heat.

Add demi-baguette cubes, mozzarella, beans, shallot, tomatoes, cucumbers, and a large drizzle of olive oil to bowl with garlic oil. Toss to combine. Add parsley and 1 TBSP red wine vinegar (we sent more). Season with salt, pepper, and more red wine vinegar (to taste). TIP: Panzanella should be coated in dressing—add more olive oil if it seems dry.