White Bean Caprese Salad

By Colu Henry

Updated Sept. 3, 2025

White Bean Caprese Salad
Julia Gartland for The New York Times. Food Stylist: Barrett Washburne.
Total Time
10 minutes
Rating
4(4,198)
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
  • 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.

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Ratings

4 out of 5
4,198 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.

Gayle H.

This ended up pretty blah…added red onion, cuke, parsley and jazzed it up with a little seasoned rice vinegar drizzle. That helped but won’t make again.

Rita

I made a half recipe of this because it was just me for dinner. Since I could only eat half of what I made, there were leftovers. The next night I boiled a little pasta & mixed it with the warmed up leftovers. Very, very delish — both meals!

Francesca

Add pitted kalamata olives for a flavor boost x may need to reduce the addd salt.

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