White Bean Caprese Salad
This white bean caprese salad combines creamy white beans, juicy cherry tomatoes, and fresh mozzarella for a quick, refreshing, and healthy Mediterranean-inspired dish packed with flavor and nutrients.
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
- to taste Kosher salt and black pepper
- 2 teaspoons good-quality balsamic vinegar plus more as needed
- to taste Flaky salt for finishing
Instructions
- In a medium-sized bowl, combine the white beans, halved cherry tomatoes, mozzarella, and half of the basil leaves. Toss gently to evenly distribute the ingredients.
- Drizzle the mixture with olive oil and season generously with kosher salt and freshly ground black pepper. Stir lightly to coat everything.
- Spoon the salad onto a serving platter or bowl. Drizzle with balsamic vinegar and sprinkle the remaining torn basil leaves over the top for a fresh finish.
- Optional: Add a pinch of flaky salt for extra texture and serve immediately. This dish is best enjoyed at room temperature.