Panzanella

Ingredients

• 1 (1-pound) loaf ciabatta or other Italian bread, cut into 1-inch cubes
• 1 cup extra-virgin olive oil, divided
• 2 tablespoons red wine vinegar
• 1 teaspoon balsamic vinegar
• 1/4 cup finely chopped shallots
• 1/2 cup loosely packed fresh basil leaves, torn
• 1/2 pound red cherry or grape tomatoes, halved
• 1/2 pound yellow cherry or grape tomatoes, halved
• Kosher salt
• Freshly ground white pepper
• 1 small red onion, finely chopped
• 1 garlic clove, minced
• 1 to 1 1/2 teaspoons dried crushed red pepper flakes
• 1 teaspoon fresh rosemary, chopped
• 1 (15-ounce) can cannellini beans, drained and rinsed well
• 1 tablespoon fresh lemon juice
• 1 fennel bulb, thinly sliced
• 1/2 pound baby arugula
• Pecorino cheese, crumbled