White Bean Caprese Salad

By Colu Henry

Updated September 2, 2025

  • Julia Gartland for The New York Times. Food Stylist: Barrett Washburne.
Media 1 of 1
Total Time
10 minutes
Rating
5(4,340)
Comments
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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

  • 5 ounces cherry or grape tomatoes, halved

  • 5 ounces ciliegine (small mozzarella balls), at room temperature, halved lengthwise, or good-quality fresh mozzarella, torn into bite-size pieces

  • ¼ cup loosely packed basil leaves, torn if large

  • 2 tablespoons olive oil, plus more as needed

  • Kosher salt and black pepper

  • 2 teaspoons good-quality balsamic vinegar, plus more as needed

  • Flaky salt

Ingredient Substitution Guide
Nutritional analysis per serving (2 to 4 servings)

24 grams carbs; 28 milligrams cholesterol; 289 calories; 7 grams monosaturated fat; 1 gram polyunsaturated fat; 6 grams saturated fat; 15 grams fat; 5 grams fiber; 512 milligrams sodium; 15 grams protein; 2 grams sugar

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.

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Ratings

5 out of 5
4,340 user ratings
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Comments

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!

Marlena

Great recipe. Substitute a can of drained tuna for the mozzarella for a quick lunch or light dinner.

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.

Sandy S.

Made this salad on a whim because I had the ingredients and now I have made it 3 times! A very just right thing! Love the flavors and I don't need to tweek a thing. It is nicely filling without leaving me feeling weighed down. A sure thing for brightening a summer day!

Megan

One of my favorite recipes of all time. Super quick to make and super delicious. Sometimes I will add in arugula but only if eating it all that day because it can get soggy in the fridge.

LC

Used rancho gordo flageolet beans and it was a 10/10 recipe. Easy and flavorful!

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