Italian Panzanella - cooking recipe

Ingredients

1/4 cup red wine vinegar
1/4 cup olive oil
2 (15 1/2 ounce) cans cannellini beans, rinsed and drained
3 cups country bread, large cubes (5 to 6 ounces)
1 lb plum tomato, 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 leaf, torn

Preparation

In a large bowl, whisk together vinegar and oil; season with salt and pepper.
Add beans, bread, tomatoes, cucumber, onion, and cheese. Toss to combine. Cover and refrigerate at least 2 hours, and up to 8 hours. Just before serving, stir in basil.