Caprese White Bean Salad
This Caprese White Bean Salad is a refreshing and vibrant no-cook dish. It combines sweet cherry tomatoes, creamy mozzarella pearls, and hearty cannellini beans with the aromatic freshness of basil, all brought together with a simple dressing of olive oil and balsamic vinegar. It's an ideal side or light meal.
Equipment
- 1 Large Mixing Bowl
- 1 Cutting Board
- 1 Chef's knife
- 1 Colander
- 1 Measuring Spoons
Ingredients
Main
- * 1 pint cherry tomato halved
- * 8 oz fresh mozzarella pearl
- * 1 15-oz can cannellini bean rinsed and drained
- * 1 tbsp olive oil
- * 20 leaf fresh basil thinly sliced
- * 1 tbsp balsamic vinegar
Instructions
- Halve the cherry tomatoes and place them into a large mixing bowl.
- Rinse the cannellini beans thoroughly under cold water using a colander, then drain well and add them to the bowl with the tomatoes.
- Add the fresh mozzarella pearls to the bowl.
- Thinly slice the fresh basil leaves into ribbons (chiffonade).
- Drizzle the olive oil and balsamic vinegar over the ingredients in the bowl.
- Season generously with sea salt and freshly ground black pepper.
- Add the reserved sliced basil to the bowl.
- Gently toss all ingredients together until well combined.
- Taste and adjust seasoning as needed.
- Serve immediately, or chill for at least 15 minutes for flavors to meld, bringing to room temperature briefly before serving if desired.
Notes
1. Ingredient Quality: For a dish with so few components, the quality of each ingredient is paramount. Opt for ripe, flavorful cherry tomatoes, fresh mozzarella, a high-quality extra virgin olive oil, and a good balsamic vinegar. 2. Basil Timing: Add the thinly sliced fresh basil just before serving. This preserves its vibrant color and delicate aroma, preventing it from bruising and losing its potency if added too early. 3. Seasoning: Don't underestimate the power of proper seasoning. A generous pinch of sea salt and freshly cracked black pepper will significantly enhance all the flavors. Taste and adjust as needed.