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Prep Time 10min Cook Time 30min

Crusty bread, tomatoes, basil, and vinaigrette are constants here, and then there are the variables: a bit of chopped red onion and white beans (both of which I add here) or cucumbers or fresh mozzarella, which is my favorite thing to add, but which I was too cheap to buy yesterday. Still, the beans make it a complete meal, albeit a nice, light one.

What you'll need

  • Part of a large crusty baguette or other good loaf of bread, cut into 3/4-inch cubes (enough to make 4-6 cups) 

  • 2 pounds perfectly ripe tomatoes (about 4 to 6), cored and cut into chunks

  • 1/2 cup basil leaves, stacked and slivered
  • 1 15-ounce can cannellini beans, drained
  • 1/2 a small red onion, finely chopped
  • 1/4 cup balsamic vinegar

  • 1/2 cup olive oil

  • 1 large garlic clove, pressed

  • 1 teaspoon kosher salt (or half as much table salt)

How to make it

  1. Put bread, tomatoes, basil, beans, and onion into a large bowl. Whisk together remaining ingredients.

  2. Pour enough dressing over the salad to moisten it, tossing it together with your hands, then let it sit for around half an hour to get soggy.

  3. Taste, and add more dressing if it needs it (although the tomatoes will have given off a lot of juice by now, so it may simply need a bit of salt.

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