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Panzanella

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Ingredients

1 (1-pound) loaf ciabatta or other Italian bread, cut into 1-inch cubes

1 cup extra-virgin olive oil, divided

2 tablespoons red wine vinegar

1 teaspoon balsamic vinegar

1/4 cup finely chopped shallots

1/2 cup loosely packed fresh basil leaves, torn

1/2 pound red cherry or grape tomatoes, halved

1/2 pound yellow cherry or grape tomatoes, halved

Kosher salt

Freshly ground white pepper

1 small red onion, finely chopped

1 garlic clove, minced

1 to 1 1/2 teaspoons dried crushed red pepper flakes

1 teaspoon fresh rosemary, chopped

1 (15-ounce) can cannellini beans, drained and rinsed well

1 tablespoon fresh lemon juice

1 fennel bulb, thinly sliced

1/2 pound baby arugula

Pecorino cheese, crumbled

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