White Bean Caprese Salad Recipe
This White Bean Caprese salad is a fresh, no-cook summer dish combining hearty white beans with juicy cherry tomatoes, tender pearl mozzarella balls, and fragrant basil leaves. Tossed with extra virgin olive oil and balsamic vinegar, it’s a simple yet flavorful salad perfect for a light lunch or a side dish.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Salad Ingredients
- 14.5 ounces white beans (1 can), drained and rinsed
- 1 pint cherry tomatoes, halved
- 8 ounces pearl mozzarella balls
- ¼ cup fresh basil leaves
Dressing
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- ½ teaspoon sea salt
- ¼ teaspoon ground black pepper
Instructions
- Combine Ingredients: In a large bowl, combine the drained and rinsed white beans, halved cherry tomatoes, pearl mozzarella balls, and fresh basil leaves. Gently toss these ingredients together to mix evenly.
- Add Dressing: Drizzle the extra virgin olive oil and balsamic vinegar over the salad. Sprinkle the sea salt and ground black pepper on top, then stir carefully so that the dressing coats all components evenly without breaking up the mozzarella balls.
- Rest Before Serving: Let the salad sit at room temperature for about 5 minutes. This resting time allows the flavors to meld beautifully, enhancing the overall taste before serving.
Notes
- Storage: Store leftover salad in an airtight container in the refrigerator for up to 4 days.
- Serving Tip: Bring the salad to room temperature before serving to restore optimal flavor and texture.
- Ingredient Variations: Fresh mozzarella can be substituted for pearl balls if preferred, and aged balsamic vinegar can deepen the flavor.
Find it online: https://recipesbyliza.com/white-bean-caprese-salad-recipe/
