Drain and rinse the beans; set aside to drain further.
2 (15 oz) cans cannellini (white kidney) beans
Trim off and discard the root ends of the garlic; peel and mince or press the garlic. Transfer to a large salad bowl.
2 cloves garlic
To the garlic, add olive oil, red wine vinegar, Dijon, salt, and pepper; whisk together.
2 tbsp extra virgin olive oil
2 tsp red wine vinegar
½ tsp Dijon mustard
1 tsp salt
½ tsp black pepper
Trim off and discard the ends of the cucumber; quarter the cucumber lengthwise, then slice crosswise into ¼-inch-thick pieces at an angle. Add to the salad bowl.
Halve the grape tomatoes and add to the salad bowl.
Pick the basil leaves off the stems; discard the stems and slice the leaves into a chiffonade by stacking them and rolling tightly into a cigar, then slicing crosswise into thin ribbons. Add to the salad bowl.
Trim off and discard the ends of the shallots; peel and halve the shallots lengthwise, then thinly slice crosswise into half-rounds. Add to the salad bowl.
2 shallots
Large dice the mozzarella into ¾-inch cubes and add to the salad bowl.
1 (8 oz) pkg fresh mozzarella cheese
Add olive oil to a nonstick skillet and preheat over medium heat.
1 tbsp extra virgin olive oil
Large dice the buns or rolls into ¾-inch cubes.
2 whole grain buns or rolls
Once the skillet is hot, add the bread cubes and cook, stirring frequently, until toasted and browned, 4 to 6 minutes. Transfer to a bowl.
Once the bread has been transferred, add the beans to the skillet and season with salt and pepper; cook until heated through, 1 to 2 minutes.
½ tsp salt
¼ tsp black pepper
Add the beans and bread cubes to the salad bowl; toss to combine.
To serve, divide the salad between plates or bowls. Enjoy!