115.5-oz can Great Northern beansrinsed and drained
1/2cupthinly sliced red onionfrom about ½ an onion
1/2cupchopped fresh basil leaves
2teaspoonsred wine vinegar
Heat a grill to high (450°F to 550°F). Brush tomatoes and bread with 2 tablespoon olive oil, and pour tomatoes and bread on grates; grill until charred on both sides, 1 to 2 minutes per side. Transfer to a large bowl.
To the bread and tomatoes, add feta, beans, onion, basil, vinegar, and remaining 3 tablespoons oil; gently toss. Divide salad among 4 plates and serve immediately.
Great Northern Beans: If you can't find these medium sized white beans, you may substitute Cannellini beans.Heirloom or Beefsteak Tomotoes: If substituting large tomatoes, I recommend cutting in half and grilling large pieces. Then, you can always break them down further after grilling. Bread: I recommend buying a French bread boule and leaving it on the counter for between 1 and 3 days. It's good to use stale bread because it is better at sopping up the oil and vinegar dressing.Oil and Vinegar: I recommend extra virgin olive oil and red wine vinegar for the dressing. White wine vinegar or balsamic vinegar make ideal substitutes for the red wine vinegar.