10 minutes
A fresh and vibrant salad featuring white beans, tomatoes, mozzarella, and basil, perfect for a quick and healthy meal.
White Beans, rinsed
0 oz
Cherry Tomatoes, halved
0 oz
Mozzarella balls, halved lengthwise
0 oz
Basil, torn if large
cups
tablespoons
to taste
to taste
Balsamic vinegar, good-quality
teaspoons
Flaky Salt
to taste
1. Combine Initial Ingredients
Take a medium bowl and combine the rinsed white beans, halved cherry or grape tomatoes, halved mozzarella balls, and half of the torn basil leaves. Gently toss everything together to ensure an even distribution of ingredients, allowing the initial flavors to meld.
2. Add Olive Oil and Season
Drizzle the mixture with the olive oil. Season generously with kosher salt and black pepper, then toss everything again. The olive oil should coat the ingredients, enhancing both their flavor and texture, and the mixture should begin to glisten.
3. Dress the Salad
Drizzle the balsamic vinegar over the top and add the remaining basil leaves. The balsamic vinegar will add a necessary acidity, balancing the flavors and giving the salad a slightly glossy appearance.
4. Adjust Seasonings
Taste the salad and adjust the seasonings if needed, adding more olive oil, vinegar, salt, or pepper to suit your preference.
5. Final Touch
Finally, sprinkle the salad with flaky salt just before serving. This final touch adds texture and a burst of flavor, making the salad truly come alive.
Choose high-quality cannellini beans. If using canned, opt for a brand with minimal additives and firm yet creamy beans. For dry beans, use the brining method to maintain integrity.
Create an emulsion with high-quality extra virgin olive oil and balsamic vinegar, seasoning well with salt and pepper for a bold flavor.
Pick the ripest, most aromatic cherry tomatoes. In the off-season, marinate tomatoes in balsamic vinegar, olive oil, and a pinch of sugar to enhance their flavor.
Allow the salad to sit for 15 minutes before serving for flavors to meld, adding basil just before serving.
Add fresh, hand-torn basil leaves at the last moment to avoid bruising and to release aromatic oils.
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