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
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.
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