Tomato Bread Salad with Cannellini Beans and Goat Feta Cheese

So I have wanted for many months now to try this recipe.  I finally got around to try it.  AMAZING!  and it's a complete protein meal.  YEAH!  I found the recipe from a book called The Beekman Heirloom Cookbook.  I definitely recommend this book.  The food is laid out by season.  So you cook with what you would find fresh at your local farmers markets.

As with any recipe you can make more your taste by switching things up.  Like fresh mozzarella instead of goat feta, chickpeas instead of cannellini beans...  You get the picture.  

This is a must spring/summer recipe!

Btw....HAPPY EARTH DAY!

8 ounces country bread, cut into 1-inch chunks
5 Tablespoons extra-virgin olive oil
1 pound assorted heirloom tomatoes( of varying colors), cut into 1- inch chunks
1/4 teaspoon salt
1/4 cup pine nuts
1 can (15 ounces) cannellini beans, rinsed
2 tablespoons red wine vinegar
1/3 cup torn basil leaves
8 ounces of goat feta cheese, crumbled


Preheat the oven to 400F.

In a small bowl, toss the bread with 2 tablespoons of the oil.  Transfer the bread to a baking sheet and bake  for 7 to 10 minutes, or until crisp.  Transfer to bowl.
Add the tomatoes to the bowl with the bread, sprinkle with the salt, and toss to combine.  Let sit for about 20 minutes.
In a small ungreased skillet, toast the pine nuts over low heat, tossing frequently, until golden, about 5 minutes.  Transfer the nuts to a plate so they don't keep cooking.
Add the beans, vinegar, basil, pine nuts, and remaining 3 tablespoons oil to the bowl with the bread and tomatoes and toss to combine.  Add the cheese and toss gently.

Enjoy!