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Italian Panzanella


1/4 cup red-wine vinegar
1/4 cup olive oil
Coarse salt and ground pepper
2 cans (15.5 ounces each) cannellini beans, rinsed and drained
3 cups large cubes country bread (5 to 6 ounces)
1 pound plum tomatoes, cut into small pieces
1 English cucumber, thinly sliced crosswise
1/4 medium red onion, very thinly sliced
4 ounces provolone cheese in one piece, diced
1/4 cup fresh basil leaves, torn



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