White Bean Caprese Salad

Name: White Bean Caprese Salad
Total time: 10 min
Yield: 2 to 4 servings
Ingredients: 1 (14-ounce) can white beans, such as cannellini, rinsed; 5 ounces cherry or grape tomatoes, halved; 5 ounces ciliegine (small mozzarella balls), at room temperature, halved lengthwise, or good-quality fresh mozzarella, torn into bite-size pieces; 1/4 cup loosely packed basil leaves, torn if large; 2 tablespoons olive oil, plus more as needed; Kosher salt and black pepper; 2 teaspoons good-quality balsamic vinegar, plus more as needed; Flaky salt

By Colu Henry

Published July 23, 2020

White Bean Caprese Salad — Bryan Gardner for The New York Times. Food Stylist: Barrett Washburne.

Total Time: 10 minutes
Rating: 4(3,415)
Comments: Read comments

Beloved pantry white beans add substance to this take on caprese salad, which comes together in no time. It’s a perfect side for grilled chicken or fish, and can be easily doubled to work as a main course when it’s too hot to turn on the oven. If you’re so inclined, a handful of spicy arugula, thinly sliced roasted red peppers or ribbons of prosciutto — or all three — would also be nice additions. This dish is easily transportable and tastier when eaten while sitting in a lawn chair.

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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

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Preparation

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.

Ratings

4 out of 5

3,415 user ratings

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Comments

Marlena4 years ago

Great recipe. Substitute a can of drained tuna for the mozzarella for a quick lunch or light dinner.

Millie4 years ago

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!

Kait4 years ago

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.

Judith5 hours ago

This is fabulous just as it is. Perfect for a vegetarian meal!

julie1 day ago

Excellent! It is better the longer it sits.

Leslie5 days ago

Seemed bland but I was using basic 'grocery store' level ingredients - maybe would be improved with a better mozzarella ball (sorry, Bel G). Super easy so I'd try it again and up the seasoning, and try the roasted red pepper addition.

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