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Clean recipe · cooking.nytimes.com

White Bean Caprese Salad

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.

Original recipe: cooking.nytimes.com

Yield:
2 servings
Total:
10 min
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Ingredients

  1. 1 (14-ounce) can white beans, such as cannellini, rinsed
  2. 5 ounces cherry or grape tomatoes, halved
  3. 5 ounces ciliegine (small mozzarella balls), at room temperature, halved lengthwise, or good-quality fresh mozzarella, torn into bite-size pieces
  4. ¼ cup loosely packed basil leaves, torn if large
  5. 2 tablespoons olive oil, plus more as needed
  6. Kosher salt and black pepper
  7. 2 teaspoons good-quality balsamic vinegar, plus more as needed
  8. Flaky salt

Instructions

  1. In a medium bowl, combine the beans, tomatoes, cheese and half the basil. Gently toss together.
  2. Add the olive oil and season the mixture well with salt and pepper. Gently stir to combine.
  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.