Panzanella is the Italian word for bread salad. Crusty Italian bread soaks up the tangy, robust dressing. White kidney beans and mozzarella cheese provide protein and combine with red bell peppers and onion to give the salad an authentic flair.
Preheat oven to 350°F. Place bread cubes in single layer on baking sheet. Bake 15 minutes or until toasted. Cool slightly
Meanwhile, mix vinegar, oil, garlic, salt, basil, mustard and red pepper in medium bowl with wire whisk until well blended. Set aside
Mix bread, kidney beans, mozzarella, bell pepper and onion in large bowl. Add dressing; toss to mix well. Let mixture stand 30 minutes to 1 hour, tossing occasionally. Serve over field greens