White Bean Caprese Salad
Ingredients
- 1 14-ounce can white beans, such as cannellini, rinsed
- 5 ounces cherry or grape tomatoes, halved
- 5 ounces small mozzarella balls, at room temperature, halved lengthwise, or good-quality fresh mozzarella, torn into bite-size pieces
- ¼ cup loosely packed basil leaves, torn if large
- 2 tbsp. olive oil, plus more as needed
- Kosher salt and black pepper, to taste
- 2 tsp. good-quality balsamic vinegar, plus more as needed
- Flaky salt
Instructions
- In a medium bowl, combine the beans, tomatoes, cheese and half of the basil; gently toss together.
- Add the olive oil and season the mixture well with salt and pepper; gently stir to combine.
- Drizzle the salad with the balsamic vinegar and top with the remaining basil.
- Taste and adjust seasonings to your liking.
- Add a drizzle, or so, more oil and vinegar, if needed.
- Finish with flaky salt.
Notes
Turn this into the centerpiece of a meal by brushing baguette or Italian bread slices with olive oil, toast them, and use this as a topping. Serve with a salad of tender greens and heaping handful of torn basil.
Substitute a can of drained tuna, for the mozzarella, for a quick lunch or light dinner.