Panzanella (Bread Salad) with Summer Vegetables

Trim stem end of beans and cut into 2-inch pieces. In a large saucepan cook beans in lightly salted boiling water for 2 minutes. Use a slotted spoon to transfer to a bowl of ice water. When chilled, drain and set aside.

Brush bread slices with 1 tablespoon oil. Toast on a grill or under the broiler until lightly browned, turning once. Cool slightly, then tear bread into 1-inch pieces.

In a large serving bowl combine beans, bread, tomatoes, cucumber, sweet peppers, red onion, olives and basil.

For dressing: In a small screw-top jar combine the 1/4 cup olive oil, the vinegar, mustard, garlic, 1/2 teaspoon salt and 1/8 teaspoon pepper. Cover and shake well to combine. Pour half of the dressing over tomato mixture; toss gently. Pour remaining dressing over tomato mixture. Cover and let stand for 30 minutes.

When ready to serve, toss again. Sprinkle with additional salt and pepper, if you like.