White Bean Caprese Salad

By Colu Henry

White Bean Caprese Salad
Bryan Gardner for The New York Times. Food Stylist: Barrett Washburne.
Total Time
10 minutes
Rating
4(3,296)
Notes
Read community notes

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
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.

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Preparation

  1. Step 1

    In a medium bowl, combine the beans, tomatoes, cheese and half the basil. Gently toss together.

  2. Step 2

    Add the olive oil and season the mixture well with salt and pepper. Gently stir to combine.

  3. 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
3,296 user ratings
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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.

Dawn M

I used feta instead of mozzarella so I didn’t have to go to the store. It was delicious!

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.

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.

akagracie

Thanks NYT & commenters! 4/5 for first try, which is great: I'm an uncertain cook & I need clear instructions & advice every step - & canned beans were mushy. As suggested, I added torn-up baguette (great idea); heated garlic in the olive oil (next: lots of garlic); & white honey balsamic (although I decided to add regular balsamic later & that helped). Next time I'll add home-cooked RG beans & more Wild Wonder tomatoes (so pretty).

Susan Rohrbach

Made this last night. It sounded great, but was kind of bland and too bean-y. I will try adding garlic and red onion next time. Used great northern beans, which are not my favorite, as that was all i had—maybe cannelloni would be better?

Sarah L

I used red wine vinegar rather than balsamic.

Jillian

I highly recommend adding a handful of arugula. It really took this recipe to the next level. I brought this for a family dinner and received lots of compliments. A delicious addition to any picnic/potluck!

Anna

Really really good. But even better the next day. I cooked some Rancho Gordo Royal Coronas in the instant pot (no salt with cooking to promote whole beans). Then chilled the beans. In retrospect I’d salt the beans and apply balsamic and EVOO while warm. Then add the basil and tomatoes right before serving. In any event- it’s a great dish. Make it! Enjoy!

akagracie

Thanks, Anna! Wish I'd seen this before I made it for the first time (an hour ago) & will definitely try again with RG Royal Coronas & adding the balsamic & EVOO while warm.

LoriD

Followed tips from other readers and added sliced garlic to my olive oil and warmed it on the stove, added some finely minced red onion, and served the whole thing on a bed of arugula. Mixed everything but the cherry tomatoes and arugula the night before, so the flavors could blend. I usually don’t salt much, but you can’t be stingy with the salt on this recipe. Absolutely delicious and holds up well in the refrigerator. I’ve been making this on repeat.

ALF

Used lemon white balsamic vinegar instead of regular to keep the colors brights. Mixed the leftovers with spinach, cucumber, lightly crisped prosciutto and croutons for a great follow up side.

TiCo

This was good, but it was a little bland for me. Maybe it needed a touch more salt. The tiny mozzarella I found didn't need to be cut. It was the same size as the beans. I think next time I may add sauteed garlic. I could also see subing feta or goat cheese for a little extra pop.

beepsNrays

Added Cucumber Slices -- Yum!

Cindy S

I didn't care for the combination of beans with the mozzarella (ciliegine ). Both are relatively bland ingredients that add bulk and/or richness to the brighter tomatoes, vinegar, oil and herbs. Together, it was just too much bulky bland-ness. Just me.

Meredith

Delicious! Took two bites and immediately wanted to add crunch so threw in some slivered almonds! Toasted baguette would be great too

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.

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