Panzanella with Beans

    Postings during the upcoming week might be a bit erratic.  You see, I've started another project.  We have a visitor coming and I'm madly sanding woodwork, repainting, and cleaning from top to bottom, our eldest daughter's former bedroom (Whitney, you are welcome to stay in that room whenever you want.  It will always be your bedroom.  But it also needs to serve as a guestroom when we have visitors).  My youngest daughter, who is now 16, has been in a French Immersion school since age 5.  This month we are hosting our first French student.  He will be staying with us for 8 days, and since we did not know his name until last week, we have been referring to him as the "French, Eight Day Boy".  We have become (I mean,  I have become) so used to calling him "The French Boy", that I'm afraid I will I will call him "French Boy" to his face.  I have to work on that...  Anyway, I am making one last, huge push to get that spare room decent for our guest. 
   This does not afford me much time to be in my kitchen.  Last night, after sanding woodwork the entire day, I ate a frozen pizza from Costco (along with a nice chilled glass of white wine).  I probably shouldn't admit that I occasionally will eat a frozen pizza from Costco.  But actually, after being in that dusty bedroom all day, and tired when I finally decided to call it a day, that frozen pizza hit the spot!
   I made this recipe for Panzanella with Beans this past weekend, when I did spend an entire day in my kitchen.  My only disappointment with this salad was that it was made with purchased tomatoes.  I am STILL WAITING for my heirlooms to ripen. 

                                  Panzanella with Beans
                                                              from ?

• 3 tablespoons red wine vinegar
• 1 1/2 tablespoons extra-virgin olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon coarsely ground pepper
• 1 garlic clove, minced
• 2 cups chopped tomato (about 1 pound)
• 1 cup chopped, seeded, and peeled cucumber
• 1/2 cup chopped green bell pepper
• 1/4 cup chopped red onion
• 1 (15-ounce) can garbanzo beans, rinsed and drained
• 4 cups ( 1/2-inch) sourdough bread cubes, toasted
• 1/2 cup chopped fresh parsley
• 1/4 cup chopped fresh basil
• 1/2 cup crumbled feta cheese

1.  Combine first 5 ingredients in a large bowl.  Add tomato and next 4 ingredients, and toss to coat.  Marinate at room temperature for up to 2 hours.
2.  Add bread, parsley, and basil; toss gently to coat.  Sprinkle with the feta cheese, and serve immediately.