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Tuscan Panzanella


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4 (1-ounce) slices Italian bread

Cooking spray

1 cup torn fresh basil leaves

1/2 cup thinly sliced red onion

1/3 cup pitted kalamata olives, halved

2 pounds ripe tomatoes, cored and cut into 1-inch pieces

1 (16-ounce) can cannellini beans or other white beans, rinsed and drained

3 tablespoons red wine vinegar

1 tablespoon water

1 tablespoon extra-virgin olive oil

1 teaspoon bottled minced garlic

1/2 teaspoon freshly ground black pepper

1/4 teaspoon salt

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