Panzanella

Ingredients

• 0.5 pound baby arugula 
• 1 teaspoon balsamic vinegar 
• 15 ounce .5 can cannellini beans drained and rinsed well canned
• 1 pound ciabatta bread italian cut into 1-inch cubes
• 1  fennel bulb thinly sliced
• 0.5 cup basil leaves fresh loosely packed
• 1 teaspoon rosemary fresh chopped
• 1  garlic clove minced
• 0.5 pound grape tomatoes red halved
• 0.5 pound grape tomatoes yellow halved
• 10 servings kosher salt 
• 1 tablespoon juice of lemon fresh
• 1 cup olive oil extra-virgin divided
• 10 servings pecorino cheese crumbled
• 1 small onion red finely chopped
• 1 teaspoons pepper flakes dried red crushed
• 2 tablespoons red wine vinegar 
• 0.3 cup shallots finely chopped
• 10 servings pepper white freshly ground

Equipment

• frying pan
• baking sheet
• oven
• whisk

Directions

1. Toss bread cubes with 1/4 cup olive oil to coat.
2. Place on a lightly greased baking sheet.
3. Bake at 350 for 15 to 20 minutes, stirring occasionally. Set aside.
4. Whisk together 6 tablespoons olive oil, red wine vinegar, balsamic vinegar, shallots, and basil.
5. Pour over tomatoes. Season with salt and pepper to taste.
6. Let stand 1 hour.
7. Saut red onion, garlic, red pepper flakes, and rosemary in 1/4 cup olive oil in a large skillet over medium-high heat 2 to 3 minutes or until crisp-tender. Stir in beans, and cook until thoroughly heated. Season to taste with salt and pepper. Set aside.
8. Combine remaining 2 tablespoons olive oil and lemon juice; pour over fennel.
9. Toss together croutons, marinated tomatoes, bean mixture, fennel, and arugula.
10. Sprinkle with crumbled pecorino, and serve.