Best White Bean Caprese Salad Recipes

White Bean Caprese Salad image

Provided by Colu Henry

Time 10m

Yield 2 to 4 servings

Number Of Ingredients 8

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
1/4 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

Steps:

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

Caprese Farro and White Bean Salad image

Provided by Vallery Lomas

Categories appetizer

Time 1h

Yield 4 to 6 servings (7 cups)

Number Of Ingredients 11

Kosher salt and ground black pepper
1 cup pearled farro, rinsed and drained
1 cup balsamic vinegar
One 15-ounce can cannellini beans, rinsed and drained
8 ounces mozzarella, shredded
2 cups cherry tomatoes, halved
1/4 cup basil leaves, torn if large
Flaky sea salt, as needed
1/3 cup extra-virgin olive oil
1 tablespoon fresh lemon juice
Lemon wedges, for serving

Steps:

Fill a medium saucepan with water, season with kosher salt and bring to a boil. Add the farro, cover partially, reduce the heat to medium low and cook until tender, 25 to 30 minutes. Drain and rinse the farro under cold water.
Meanwhile, bring the balsamic vinegar to a boil in a small heavy-bottomed, nonreactive saucepan. Reduce the heat to medium low and simmer until the vinegar is reduced to 1/3 cup and coats the back of a spoon but isn't too thick, 18 to 20 minutes. Remove from the heat and cool until almost room temperature, about 30 minutes.
Combine the cooked farro, beans, mozzarella, tomatoes and basil in a large bowl. Season with flaky sea salt and pepper.
Whisk together the cooled reduced balsamic vinegar, oil and lemon juice oil in a medium bowl. Season with kosher salt and pepper and whisk again to combine.
Drizzle half of the dressing around the rim of the salad bowl and then toss to evenly coat the salad. Add the remaining dressing as desired, season the salad with flaky salt and pepper to taste and serve with lemon wedges.

WHITE BEAN CAPRESE SALAD image

Yield 6 3/4 cup

Number Of Ingredients 10

Ingredients:
1 (15-oz) can Great Northern (or White Kidney) beans, drained and rinsed
2 cups quartered cherry tomatoes
2 1/2 oz fresh mozzarella, cut into 1-inch cubes
1 garlic clove, finely minced
1/4 tsp kosher salt
freshly ground black pepper
10 fresh basil leaves, chopped
2 tsp olive oil
2 tsp balsamic glaze