Go Back

White Bean Caprese Salad

Print Recipe Pin Recipe

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.