¼ cup red-wine vinegar ¼ cup olive oil Coarse salt and ground pepper 2 cans (15.5 ounces each) cannellini beans, rinsed and drained 3 cups large cubes country bread (5 to 6 ounces) 1 pound plum tomatoes, cut into small pieces 1 English cucumber, thinly sliced crosswise ¼ medium red onion, very thinly sliced 4 ounces provolone cheese in one piece, diced ¼ cup fresh basil leaves, torn

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