One of the most popular recipes on this blog is a caprese pasta salad that I shared way back in 2009. This is a lighter version which replaces the pasta with cannellini beans. The flavor profile of tomatoes, mozzarella, and basil is a favorite and it shines beautifully in this delicious and colorful salad. And just look how gorgeous it is. Enjoy summer's bounty by making a big batch today.
You're just a few simple ingredients away from this delicious summer salad. Tomatoes, beans, basil, olive oil, red wine vinegar, salt, pepper...
Ooh, can't forget the mozzarella cheese!
Start by cutting the tomatoes in half (or quarters if they're too big). I think cutting them in half across their equator makes for a prettier presentation. Unless of course you have pear shaped tomatoes - cut them in half from stem to tip to maintain that lovely pear shape.
Let's start building this salad. In a large bowl, add the beans that have been rinse and drained. If you can't find cannellini beans, you can use other white beans like great northern or navy beans. You could use beans that you've cooked from dry too.
Add the mozzarella. I let you in on a little secret - I cut up some mozzarella cheese sticks. They're the perfect shape. In goes a few chopped scallions too. It looks like I only used the white parts of the scallions, but I included the green tops. Don't know why my scallions were so anemic looking. Has anyone else had that problem? Seem like scallions are getting lighter in color and flavor.
Now time to add fresh chopped basil - the best herb on earth. I could eat basil every day. I love it.
Ok, now for a quick dressing - extra virgin olive oil, red wine vinegar, salt, and pepper. So simple.
Whisk the dressing together and pour it over the salad.
Then toss and serve. That's it. So simple, but so delicious. And just look how pretty it is. Love, love, love.
Happy summer salad - enjoy!
Caprese Bean Salad
makes 6 servings
- 15-ounce can cannellini beans, rinsed and drained
- 2 cups halved cherry tomatoes
- 6 ounces mozzarella cheese, cubed
- 3 scallions, sliced
- 1/4 cup chopped fresh basil leaves
- 3 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- In a large bowl, combine beans, tomatoes, mozzarella, scallions, and basil.
- In a small bowl, whisk together olive oil, vinegar, salt, and pepper; pour over bean and tomato mixture; toss well and serve.