You can combine all of these ingredients together in one bowl, but I like to toss the greens with the dressing and serve the white bean tomato salad on top. This way the white beans, tomatoes, cheese, and herbs maintain their vibrant color for a pretty presentation. This salad serves two as a main course or four as a side dish.
- 1 (15-ounce) can white beans, drained and rinsed
- 1/2 pint grape or cherry tomatoes, halved
- 4 basil leaves, rolled and sliced into ribbons
- 3–4 thin slices of red onion
- 4 ounces perline mozzarella balls (see note)
- 3/4 teaspoon kosher salt, divided
- 1/2 tablespoons balsamic vinegar
- 1 1/2 tablespoons olive oil
- 5 ounces mixed greens
- 4 slices toasted bread
- Toss the beans, tomatoes, basil, onion mozzarella, and 1/2 teaspoon of salt together in a large bowl.
- Combine the vinegar, olive oil, and 1/4 teaspoon of salt in small bowl or jar fitted with a lid. Whisk (if using a bowl) or shake the jar until the oil and vinegar are combined. To dress the salad: Start with about 1/2 the dressing, toss it with the greens in a bowl and then assess. There’s nothing worse than a salad weighed down by too much dressing, so use a light hand to start and add more if it’s needed. Any extra dressing can be kept in the refrigerator.
- Serve the greens with the white bean tomato salad on top with toasted bread on the side.
Perline mozzarella is small pearl-sized balls of fresh mozzarella that are sold in tubs in the specialty cheese section. If you can’t find them, 4 ounces of a regular-sized ball of mozzarella, cut into bite sized pieces, will work fine.
Nutrition estimate does not include the toasted bread.
- Prep Time: 15 minutes
- Category: Salads
- Cuisine: Italian
- Calories: 528
- Fat: 25.5g
- Carbohydrates: 51.2g
- Fiber: 11.3g
- Protein: 26.1g
Keywords: tomato salad