White Bean Caprese Salad
- Total Time
- 10 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:2 to 4 servings
- 1(14-ounce) can white beans, such as cannellini, rinsed
- 5ounces cherry or grape tomatoes, halved
- 5ounces ciliegine (small mozzarella balls), at room temperature, halved lengthwise, or good-quality fresh mozzarella, torn into bite-size pieces
- ¼cup loosely packed basil leaves, torn if large
- 2tablespoons olive oil, plus more as needed
- Kosher salt and black pepper
- 2teaspoons good-quality balsamic vinegar, plus more as needed
- Flaky salt
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
289 calories; 15 grams fat; 6 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 24 grams carbohydrates; 5 grams dietary fiber; 2 grams sugars; 15 grams protein; 512 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
In a medium bowl, combine the beans, tomatoes, cheese and half the basil. Gently toss together.
- Step 2
Add the olive oil and season the mixture well with salt and pepper. Gently stir to combine.
- Step 3
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 of oil and vinegar if needed. Finish with flaky salt.
Private Notes
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Cooking Notes
Marlena
Great recipe. Substitute a can of drained tuna for the mozzarella for a quick lunch or light dinner.
Millie
Added in a smattering of red onion and parsley because I had. Absolutely incredible - don’t be afraid to let the salad sit for five mins before eating to let the flavors marry!
Kait
Turn this into the centerpiece of a meal: brush some 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.
Kevin
We heated 2 cloves of garlic in the oil, then added the garlic and oil to the dish. Great with farmer's market tomatoes and garden basil.
Curt
Every chef and home cook thinks they can improve the Caprese salad by adding one ingredient to it. They cannot. Adding beans to a Caprese salad does not make a better Caprese salad. However, adding Caprese salad to white beans does make white beans better! This is a hearty non-fussy addition to any picnic table. I loved it.
TS
We made this on a bed of arugula and added some kalamata olives. Served with some crostini topped with sun-dried tomato, olives, and parm.
Dawn M
I used feta instead of mozzarella so I didn’t have to go to the store. It was delicious!
Deb
Made this as a side dish to broiled cod last night. The family loved it. I plan to make it again, this time as a light lunch on a bed of butter lettuce with avocado slices. Yum.
Brennan
Super easy recipe, super flavorful payoff. Took 10 mins to throw together. I diced a quarter of a red onion that I had on hand and threw that in...added a flavorful and satisfying crunch.
Carolyn
I live on a boat and have limited ingredients. Thankfully I had everything in this recipe. Made it for an impromptu late dinner last night and everyone loved it. Ready in 10 minutes!
Anne C.
Delicious! Used marinated mini mozzarella balls, along with the herbs they came drenched in to give it a bit more flavor. I could easily see this over pasta as a main dish.
shaun kavanagh
Added capers and crush garlic
Christine
This recipe has absolutely revitalized Caprese salad for me! Through that food alchemy that is one of the reasons we all cook, it is so much greater than the sum of its humble parts. The white beans soak up lots of flavor and add enough heft that it's a meal. I used white balsamic vinegar to keep it pretty.
DC
Add 2 cloves of garlic. Heat in the oil then use the garlic oil in the recipe. Can substitute feta for the mozzarella.
ligia jamieson
I usually also add some very thinly sliced red onions, and prepare it the day before and add the tomatoes and cheese an hour before I serve. You can also add dill or even cilantro... a little lemon juice or good balsamic vinegar also adds a lot of oomph to the salad.
D
We served it in pita. Yum!
SteffieB
It’s so hot in New England this week and there is no way I’m turning the stove on. This salad fit the bill for the vegetarian and 5 stars for that. I added the tweaks recommended: crumbled pita chips and also a bit of red onion from the garden! Delicious! I also had some leftover scape pesto and it was a very good add. Thank you for this!
heat the beans
I tossed a finely chopped garlic clove and seasoning into a pan of medium olive oil until the garlic was fragrant then tossed the beans in that. You let it cool a little before throwing into the rest so it doesn’t melt the cheese. But the warm beans give it a really nice difference and heating the seasonings/garlic in oil intensifies the flavor
Marty
Excellent lunch.
Emily in France
I added mild black olives and ALOT of salt to this to perk it up.
Reader in VT
Made as the recipe stated except I used sherry vinegar instead of balsamic because that’s what I had on hand. Next time I will use 6 ounces of cherry tomatoes and cut back on the white beans. This made a nice light lunch on one of the hot days in early September here in northern VT.
Hiram
I did it straight and it was great.
Jane1
Used pesto instead of fresh basil - hubby loved it. Serve with crusty bread.
Cin
I’m all for healthier meals. This dish is that AND so good! I was surprised. I marinated in stages…red onions & mozz, then beans, later tomatoes. I also added dried oregano with the dressing. Sprinkled with some Parm at the end.
Julie the farmer
Cherry tomatoes are halved, basil picked and ribbon cut, mozzarella in the bowl- DRAT! I forgot to cook the white beans. There are some soft cooked chickpeas in the refrigerator, warmed them in the microwave with the balsamic and added them with the garlic. Quite tasty, I’ll make it this way again.
Nancy B
I was out of balsamic so I dressed it with a touch of raspberry vinaigrette. Delicious
Janine
Good! Made it tonight with diced heirloom tomatoes rather than cherry tomatoes as that’s what I had. It’s an improvement because of all the delicious tomato juices that leak out if you make it half an hour before dinner is ready high quality balsamic vinegar also it’s a plus!
TeoNYC
While this is great served immediately, you can also let it rest overnight and let the flavors soften. The only change would be to use finely chopped basil initially, then finish with fresh rough-cut basil before serving. Drained, it also makes a great omelet or frittata filling. One note that if you opt for letting it rest overnight you can also add some finely chopped garlic or red pepper to taste. The rest will take some of the pungent punch out of them.
neparker
Reviewer’s suggestions: red onion, garlic oil, omit cheese or sub feta.
Max Alexander, Rome
We enjoy many cold bean salads here in Italy. The classic Roman version (a mix of white and kidney beans) is dressed in olive oil, vinegar, garlic and anchovies, and tossed with sweet red onion slices briefly marinated in vinegar and some of the bean cooking water (if you cooked your own). Meals here are typically a progression of dishes, each with only a few ingredients. Thus we would serve a traditional Caprese salad alongside a simple bean salad, but not mixed together.
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