Name: White Bean Caprese Salad
Prep time: 10 min
Total time: 10 min
Yield: 3 servings
Cuisine: Italian
Ingredients: 400 g white beans; 140 g cherry tomatoes; 140 g mozzarella; 30 g fresh basil; 30 ml extra virgin olive oil; 10 ml balsamic vinegar; 2 g kosher salt; 1 g black pepper; 1 g flaky salt

Equipment

Medium bowl

Spoon

or Silicone spatula

Ingredients

3 servings

Main

400 g white beans, rinsed and drained
140 g cherry tomatoes, halved
140 g mozzarella, halved or torn into bite-size pieces
30 g fresh basil, torn
30 ml extra virgin olive oil
10 ml balsamic vinegar
2 g kosher salt
1 g black pepper
1 g flaky salt

Nutrition (per serving)

394

Calories

21g

Protein

32g

Carbs

21g

Fat

Fiber

Sugar

1072mg

Sodium

Method

Place the rinsed white beans, halved cherry tomatoes, mozzarella pieces, and half of the torn basil into a medium bowl.

Pour the olive oil over the ingredients and season with kosher salt and black pepper.

Stir the mixture gently with a spoon to distribute the oil and seasonings without breaking the beans.

Look for: Ingredients should be evenly coated in oil.

Drizzle the balsamic vinegar over the salad and top with the remaining basil and a pinch of flaky salt.

Chef's Notes

For optimal flavor, use high-quality extra virgin olive oil and a good quality balsamic vinegar. The difference in taste is significant.
Ensure your mozzarella is at room temperature before adding it to the salad. This allows it to soften slightly and meld better with the other ingredients.
Gently toss the salad to avoid mashing the white beans. The goal is to coat them with the dressing, not to create a bean paste.
Taste and adjust seasoning before serving. The saltiness of the mozzarella and the acidity of the balsamic can vary, so a final check ensures perfect balance.
This salad is best served fresh. If making ahead, keep the dressing separate and toss just before serving to prevent the basil from wilting and the beans from becoming mushy.