Tomato White Bean Basil Salad
This simple combination brings pantry beans and fresh produce together in just ten minutes. Rinsed cannellini beans provide a creamy, substantial base that absorbs fruity olive oil and sweet balsamic glaze, while ripe cherry tomatoes burst with brightness alongside aromatic torn basil. Because there is no cooking required, the natural textures of the ingredients carry the entire dish. It comes together smoothly in a single bowl, making it a reliable option when you want a vibrant, satisfying side without turning on the stove.
Why this one works
- Requires zero cooking and comes together in just ten minutes.
- Cannellini beans add a rich, creamy texture alongside juicy halved tomatoes.
- Torn fresh basil delivers immediate aroma and garden-fresh flavor.
- A simple dressing of olive oil and balsamic glaze coats each bite smoothly.
What you’ll need
- 2 cups (340g) canned cannellini beans, rinsed Rinse thoroughly to wash away canning liquid and let them drain well so the dressing is not diluted.
- 2 cups (300g) cherry tomatoes, halved Slice through the stem end so the sweet tomato juices release naturally into the bowl.
- 1 cup (40g) fresh basil leaves, torn Tear the leaves gently by hand right before mixing to keep the edges bright and aromatic.
- 3 tablespoons (45ml) extra virgin olive oil A smooth, good-quality olive oil helps coat the beans and tomatoes evenly.
- 1 tablespoon (15ml) balsamic glaze Adds a rich, concentrated sweetness that clings directly to the ingredients.
- 1/2 teaspoon (3g) fine salt
- 1/4 teaspoon (1g) ground black pepper
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What to have nearby
- Large mixing bowl
- Colander for rinsing and draining beans
- Chef's knife and cutting board
- Large spoon or flexible spatula for gentle folding
Step-by-step instructions
With only ten minutes of prep, the main technique is gentle handling. Drain your beans thoroughly and assemble everything in one spacious bowl so you have ample room to fold without crushing the tender beans.
- 1Step 1
In a large mixing bowl, combine the rinsed white beans and halved cherry tomatoes.
- 2Step 2
Gently fold in the torn fresh basil leaves.
- 3Step 3
Drizzle the extra virgin olive oil and balsamic glaze over the mixture.
- 4Step 4
Toss carefully to ensure even coating without crushing the beans.
- 5Step 5
Season with salt and pepper to taste and serve immediately.
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A few things worth knowing
- Let the rinsed beans drain completely in a colander for a couple of minutes before adding them to the bowl.
- Tear the basil leaves with your fingers rather than slicing with a dull blade to prevent dark edges.
- Use a broad spatula or salad servers to lift and fold from the bottom of the bowl instead of stirring aggressively.
Ways to make it your own
- Spread the tossed salad across a wide, shallow platter for an open, colorful presentation.
- Finish with an extra light drizzle of balsamic glaze over the top just before serving.
Serving suggestions
This salad pairs naturally with thick slices of toasted country bread or garlic crostini to catch any remaining olive oil and tomato juices. It also complements simple grilled chicken, roasted white fish, or a spread of assorted summer appetizers.
Storage & reheating
Keep any remaining salad in an airtight container in the refrigerator. The tomatoes will release additional juices as it sits, and the basil may soften, so it is best enjoyed soon after making.
Quick recipe answers
Can I prepare this salad ahead of time?+
The recipe calls for serving immediately to keep the basil vibrant and avoid excess tomato juices pooling, but you can rinse the beans and halve the tomatoes ahead of time.
What is the best way to fold the salad without breaking the beans?+
Use a wide, flexible spatula to scoop under the beans and lift upward gently rather than stirring in tight circles.
Quick to assemble and full of bright contrast, this tomato and white bean salad is an effortless addition to any warm-weather meal.
Tomato White Bean Basil Salad
A fresh 10-minute salad combining tender cannellini beans, juicy cherry tomatoes, torn basil, rich olive oil, and sweet balsamic glaze.
Ingredients
- 2 cups (340g) canned cannellini beans, rinsed
- 2 cups (300g) cherry tomatoes, halved
- 1 cup (40g) fresh basil leaves, torn
- 3 tablespoons (45ml) extra virgin olive oil
- 1 tablespoon (15ml) balsamic glaze
- 1/2 teaspoon (3g) fine salt
- 1/4 teaspoon (1g) ground black pepper
Instructions
- In a large mixing bowl, combine the rinsed white beans and halved cherry tomatoes.
- Gently fold in the torn fresh basil leaves.
- Drizzle the extra virgin olive oil and balsamic glaze over the mixture.
- Toss carefully to ensure even coating without crushing the beans.
- Season with salt and pepper to taste and serve immediately.
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