Equipment
Ingredients
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)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 394 kcal
- Protein
- 21 g
- Carbohydrates
- 32 g
- Fat
- 21 g
- Fiber
- 7 g
- Sugar
- 2 g
- Sodium
- 1072 mg
- Saturated Fat
- 8 g
- Monounsaturated Fat
- 10 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 37 mg
- Potassium
- 789 mg
- Calcium
- 358 mg
- Iron
- 4.8 mg
- Magnesium
- 90 mg
- Phosphorus
- 304 mg
- Zinc
- 3.0 mg
- Vitamin A
- 130 mcg
- Vitamin C
- 8 mg
- Vitamin D
- 0.2 mcg
- Vitamin E
- 2.9 mg
- Vitamin K
- 57 mcg
- Vitamin B6
- 0.2 mg
- Vitamin B12
- 1.1 mcg
- Thiamin
- 0.17 mg
- Riboflavin
- 0.20 mg
- Niacin
- 0.6 mg
- Folate
- 104 mcg
- Water
- 173 g
Sources: USDA FoodData Central
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.
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.
Storage
Refrigerator: 24 hours — Best served immediately; acidity will soften the vegetables over time.
Troubleshooting
Salad is watery or soggy
Cause: Beans were not drained properly or salad sat too long after seasoning.
Fix: Drain excess liquid from the bottom of the bowl before plating.
Prevention: Ensure beans are thoroughly drained and dried. Add salt and vinegar just before serving.
Cultural Context
This salad is a modern Italian-inspired creation that draws inspiration from the classic Caprese salad, which originates from the Campania region of Italy. While traditional Caprese features tomatoes, mozzarella, and basil, this version incorporates hearty white beans, offering a more substantial and protein-rich twist on the beloved summer dish.
