Description
This White Bean Caprese salad is a fresh, vibrant twist on the classic Italian Caprese. Combining creamy white beans with juicy cherry tomatoes, mozzarella pearls, and fragrant basil, it’s lightly dressed with extra virgin olive oil and balsamic vinegar for a flavorful and healthy dish. Perfect as a light lunch, side salad, or appetizer, it comes together in minutes with no cooking required.
Ingredients
Scale
Salad Ingredients
- 14.5 ounces white beans (1 can), drained and rinsed
- 1 pint cherry tomatoes, halved
- 8 ounces pearl mozzarella balls
- 1/4 cup fresh basil leaves
Dressing
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground black pepper
Instructions
- Combine Ingredients: In a large bowl, add the drained and rinsed white beans, halved cherry tomatoes, mozzarella balls, and fresh basil leaves. Gently toss them together to evenly distribute all components.
- Dress the Salad: Pour the extra virgin olive oil and balsamic vinegar over the salad mixture, then sprinkle in the sea salt and ground black pepper. Stir carefully to coat all ingredients with the dressing.
- Rest Before Serving: Let the salad rest for about 5 minutes at room temperature to allow the flavors to meld and develop for a more balanced taste before serving.
Notes
- Use canned white beans such as cannellini or great northern beans for convenience.
- Fresh mozzarella pearls work best for even distribution and bite-sized portions.
- Allowing the salad to rest enhances the flavor infusion of the dressing.
- Serve chilled or at room temperature for best taste.
- This salad is a no-cook recipe, making it quick and easy to prepare.
