This vibrant Tomato White Bean Salad is a fresh, no-cook dish that’s as satisfying as it is nutritious.
Packed with fiber-rich white beans, juicy cherry tomatoes, and protein from creamy mozzarella pearls, it’s a perfect balance of flavors and textures.
Quick, easy, and light, it’s ideal for weeknight meals, healthy lunches, or effortless meal prep that feels indulgent yet wholesome.
Tomato White Bean Salad
Equipment
- 1 knife & cutting board
- 1 large mixing bowl
- 1 set measuring cups and spoons
- 1 large spoon
Ingredients
- 1 can 15 oz cannellini beans, drained and rinsed
- 12 oz cherry tomatoes quartered
- 6 oz marinated mozzarella pearls halved
- ¼ cup fresh basil finely chopped
- 2 tbsp red onion finely diced
- 2 tbsp balsamic glaze
- Salt and black pepper to taste
Instructions
- Prepare the Cherry Tomatoes: Start by washing 12 ounces of cherry tomatoes thoroughly under cold running water. Pat them dry with a clean kitchen towel or paper towels to remove excess moisture. Cut each tomato into quarters to ensure even bite-sized pieces. To remove any extra liquid and enhance flavor, sprinkle a tiny pinch of salt over the cut tomatoes and set them aside in a bowl while you prep the other ingredients.
- Rinse and Drain the Cannellini Beans: Open a 15-ounce can of cannellini beans and pour them into a fine mesh strainer. Rinse the beans thoroughly under cold water to remove excess sodium and the canning liquid. Shake off any excess water and gently pat the beans dry using a clean kitchen towel or paper towels. This step ensures that your salad stays fresh and doesn’t become watery when tossed.
- Prepare the Mozzarella Pearls: Take 6 ounces of marinated mozzarella pearls and cut each pearl in half using kitchen shears or a sharp knife. If the pearls are already bite-sized, you can leave them whole. Halving the mozzarella allows for better distribution throughout the salad, ensuring every bite contains a creamy, cheesy element.
- Chop the Fresh Basil: Wash a small bunch of fresh basil leaves and gently pat them dry. Stack a few leaves at a time, roll them tightly into a cigar shape, and slice finely to create thin ribbons (a technique called chiffonade). Then, roughly chop the ribbons to create small, fragrant pieces. This will release the basil’s aroma and flavor, giving the salad a bright, fresh note.
- Dice the Red Onion: Peel 2 tablespoons of red onion and slice it in half. Lay each half flat on the cutting board and slice into thin strips, then dice finely into small pieces. Red onion adds a subtle sharpness and crunch, balancing the creaminess of the beans and mozzarella. For a milder taste, soak the diced onions in a small bowl of cold water for 5 minutes, then drain before adding to the salad.
- Combine All Ingredients in a Bowl: In a large mixing bowl, add the quartered cherry tomatoes, drained cannellini beans, halved mozzarella pearls, finely chopped basil, and diced red onion. Using a large spoon, gently toss all the ingredients together until they are evenly distributed. Take care not to mash the beans or tomatoes; the goal is to coat everything lightly while maintaining the shape and texture of each component.
- Drizzle Balsamic Glaze: Once the salad is evenly mixed, drizzle 2 tablespoons of balsamic glaze over the top. Use a spoon to gently fold the glaze into the salad, ensuring each bite has a hint of sweet, tangy flavor without overwhelming the fresh ingredients. The glaze adds a glossy, appetizing finish to the salad.
- Season to Taste: Taste the salad and season with salt and freshly cracked black pepper according to your preference. Start with a small amount, toss gently, and adjust gradually. Seasoning at this stage enhances all the flavors without overpowering the natural freshness of the tomatoes, beans, and basil.
- Serve or Chill: For the best flavor, serve the salad immediately. If preparing in advance, store in an airtight container in the refrigerator for up to 3 days. To maintain freshness, add the basil and drizzle the balsamic glaze just before serving. This ensures the herbs remain vibrant and the salad retains its crisp texture.
Notes
- You can substitute cannellini beans with chickpeas or navy beans for a slightly different texture and flavor while maintaining the protein and fiber content.
- If using plain mozzarella instead of marinated pearls, drizzle a small amount of extra virgin olive oil to add richness and prevent dryness.
- For a milder onion flavor, soak finely diced red onions in cold water for 5–10 minutes before adding to the salad.
- To enhance the tomato flavor, lightly salt the quartered cherry tomatoes and let them sit for 5–10 minutes to draw out excess moisture.
- This salad is best served fresh. If preparing ahead, add fresh basil and balsamic glaze just before serving to maintain vibrant color and flavor.
Chef’s Secrets for Flavor Excellence
The key to this salad’s vibrant taste lies in layering flavors thoughtfully.
Start by selecting ripe, juicy cherry tomatoes, as their natural sweetness balances the creaminess of the beans and mozzarella.
Using marinated mozzarella pearls adds an extra burst of flavor without additional effort.
Chiffonade the basil instead of chopping roughly; this releases its aromatic oils, enhancing the overall fragrance.
Gentle tossing ensures the beans and tomatoes maintain their shape while allowing every bite to be evenly seasoned.
Finally, drizzling balsamic glaze just before serving adds a glossy finish and a perfect hint of acidity, elevating the salad from simple to memorable.
Serving Suggestions for Everyday Meals
This Tomato White Bean Salad is incredibly versatile and pairs well with a variety of dishes.
Serve it as a light, refreshing lunch on its own, or as a side to grilled chicken, fish, or roasted vegetables.
For a more filling option, toss it with cooked quinoa or whole-grain pasta to create a hearty, protein-rich salad bowl.
It also makes a beautiful addition to summer picnics, potlucks, or casual dinners.
Garnishing with extra fresh basil leaves or a drizzle of balsamic glaze can elevate its presentation, making it look restaurant-quality on any plate.
Storage Tips for Freshness and Flavor
This salad is best enjoyed immediately, but it can be stored for meal prep purposes.
Transfer the prepared salad (without basil and balsamic glaze) to an airtight container and refrigerate for up to three days.
To preserve texture and flavor, add fresh basil and drizzle the balsamic glaze just before serving.
Avoid storing the salad with the dressing for long periods, as the tomatoes and beans will release moisture, potentially making the salad watery.
When ready to serve, gently toss to recombine ingredients and refresh the flavors.
Frequently Asked Questions
1. Can I use other beans instead of cannellini?
Absolutely! Chickpeas, navy beans, or even butter beans work well as alternatives.
Each option slightly changes the texture and flavor but keeps the salad protein-rich and fiber-filled. Drain and rinse thoroughly before using to avoid excess liquid.
2. How can I make this salad vegan-friendly?
Simply omit the mozzarella or replace it with a plant-based cheese or marinated tofu cubes. The beans, tomatoes, and basil still provide plenty of flavor, texture, and nutritional benefits.
3. Can I prepare this salad ahead of time?
Yes, but store it without fresh basil and balsamic glaze. Keep in an airtight container in the fridge for up to three days. Add basil and drizzle glaze just before serving to maintain freshness.
4. What can I serve this salad with?
It pairs beautifully with grilled proteins like chicken, fish, or shrimp, as well as roasted vegetables.
For a complete meal, toss with cooked quinoa or whole-grain pasta. It also works as a side for sandwiches or as part of a picnic spread.
5. How can I prevent the salad from becoming watery?
Drain and pat dry both the beans and tomatoes before combining. Add basil and balsamic glaze just before serving, and avoid storing the dressed salad for long periods.
Gentle tossing prevents crushing the tomatoes or beans, maintaining the salad’s crisp texture.
