White bean panzanella salad

This recipe was submitted by iRun reader Jen. She sent along a link to the original recipe and made the following suggestion:

This salad was very tasty, except that the bread was a bit soggy.  I would suggest trying to cut the bread thickly and preferably use bread that isn’t very fresh so that it will be drier.

• 6 slices of Italian bread, cut into thickly
• 4 tablespoons extra virgin olive oil (I used garlic-infused oil)
• 2 tablespoons red wine vinegar
• 1 tablespoons drained and chopped capers
• 3 teaspoon Dijon mustard
• ¼ teaspoons dried oregano
• Salt
• Pepper
• 4 large  ripe tomatoes, chopped
• 200 g mini fresh mozzarella balls, cut in half
• 1 can(s) white kidney beans, rinsed and drained
• 1 medium fennel bulb, cored, very thinly sliced, plus fronds for garnish
• 2 stalk celery, very thinly sliced
• 1/2 cup fresh basil leaves, torn

Directions

1. Preheat outdoor grill for direct grilling on medium.
2. Brush bread slices with 2 tablespoons oil. Grill 5 to 6 minutes or until dark golden brown, turning over once. Cool slightly; cut into 3/4-inch cubes.
3. In large bowl, whisk vinegar, capers, mustard, oregano, and 1/4 teaspoon each salt and freshly ground black pepper. Add remaining oil in slow, steady stream, whisking to blend.
4. To vinaigrette, add bread, tomatoes, mozzarella, beans, fennel, celery, basil, and 1/8 teaspoon each salt and pepper, tossing. Garnish with fennel fronds.

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