White Bean Caprese Salad Recipe (2024)

Great recipe. Substitute a can of drained tuna for the mozzarella for a quick lunch or light dinner.

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!

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.

We heated 2 cloves of garlic in the oil, then added the garlic and oil to the dish. Great with farmer's market tomatoes and garden basil.

Every chef and home cook thinks they can improve the Caprese salad by adding one ingredient to it. They cannot. Adding beans to a Caprese salad does not make a better Caprese salad.However, adding Caprese salad to white beans does make white beans better! This is a hearty non-fussy addition to any picnic table. I loved it.

We made this on a bed of arugula and added some kalamata olives. Served with some crostini topped with sun-dried tomato, olives, and parm.

I used feta instead of mozzarella so I didn’t have to go to the store. It was delicious!

Made this as a side dish to broiled cod last night. The family loved it. I plan to make it again, this time as a light lunch on a bed of butter lettuce with avocado slices. Yum.

Super easy recipe, super flavorful payoff. Took 10 mins to throw together. I diced a quarter of a red onion that I had on hand and threw that in...added a flavorful and satisfying crunch.

I live on a boat and have limited ingredients. Thankfully I had everything in this recipe. Made it for an impromptu late dinner last night and everyone loved it. Ready in 10 minutes!

Delicious! Used marinated mini mozzarella balls, along with the herbs they came drenched in to give it a bit more flavor. I could easily see this over pasta as a main dish.

Added capers and crush garlic

This recipe has absolutely revitalized Caprese salad for me! Through that food alchemy that is one of the reasons we all cook, it is so much greater than the sum of its humble parts. The white beans soak up lots of flavor and add enough heft that it's a meal. I used white balsamic vinegar to keep it pretty.

Add 2 cloves of garlic. Heat in the oil then use the garlic oil in the recipe.Can substitute feta for the mozzarella.

I usually also add some very thinly sliced red onions, and prepare it the day before and add the tomatoes and cheese an hour before I serve. You can also add dill or even cilantro... a little lemon juice or good balsamic vinegar also adds a lot of oomph to the salad.

I tossed a finely chopped garlic clove and seasoning into a pan of medium olive oil until the garlic was fragrant then tossed the beans in that. You let it cool a little before throwing into the rest so it doesn’t melt the cheese. But the warm beans give it a really nice difference and heating the seasonings/garlic in oil intensifies the flavor

Excellent lunch.

I added mild black olives and ALOT of salt to this to perk it up.

Made as the recipe stated except I used sherry vinegar instead of balsamic because that’s what I had on hand. Next time I will use 6 ounces of cherry tomatoes and cut back on the white beans. This made a nice light lunch on one of the hot days in early September here in northern VT.

I did it straight and it was great.

Used pesto instead of fresh basil - hubby loved it. Serve with crusty bread.

I’m all for healthier meals. This dish is that AND so good! I was surprised. I marinated in stages…red onions & mozz, then beans, later tomatoes. I also added dried oregano with the dressing. Sprinkled with some Parm at the end.

Cherry tomatoes are halved, basil picked and ribbon cut, mozzarella in the bowl- DRAT! I forgot to cook the white beans. There are some soft cooked chickpeas in the refrigerator, warmed them in the microwave with the balsamic and added them with the garlic. Quite tasty, I’ll make it this way again.

I was out of balsamic so I dressed it with a touch of raspberry vinaigrette. Delicious

Good! Made it tonight with diced heirloom tomatoes rather than cherry tomatoes as that’s what I had. It’s an improvement because of all the delicious tomato juices that leak out if you make it half an hour before dinner is ready high quality balsamic vinegar also it’s a plus!

While this is great served immediately, you can also let it rest overnight and let the flavors soften. The only change would be to use finely chopped basil initially, then finish with fresh rough-cut basil before serving. Drained, it also makes a great omelet or frittata filling. One note that if you opt for letting it rest overnight you can also add some finely chopped garlic or red pepper to taste. The rest will take some of the pungent punch out of them.

Reviewer’s suggestions: red onion, garlic oil, omit cheese or sub feta.

We enjoy many cold bean salads here in Italy. The classic Roman version (a mix of white and kidney beans) is dressed in olive oil, vinegar, garlic and anchovies, and tossed with sweet red onion slices briefly marinated in vinegar and some of the bean cooking water (if you cooked your own). Meals here are typically a progression of dishes, each with only a few ingredients. Thus we would serve a traditional Caprese salad alongside a simple bean salad, but not mixed together.

Could this salad have pasta added as well as the beans, or possibly to replace them?

Top any remaining bread with left over salad. voilà Panzanella ….