Easy Tomato Basil White Bean Salad

This super easy tomato basil white bean salad with a flavorful tomato red wine vinaigrette is the most delicious way to use ripe summer tomatoes! Serve as a Mediterranean-inspired side dish, or as a simple plant based lunch. (vegan, gluten-free)

What a big difference a couple of months can make in the quality of fresh produce! I don’t think there’s any fruit or vegetable more telling of the seasons than a ripe tomato. In a matter of months, a tomato can go from something utterly flavorless and less than appealing in texture to fully aromatic, perfectly plump and juicy, and so delicious that it requires nothing more than a drizzle of olive oil and sprinkle of salt to be the star of a meal.

Why This Tomato Basil White Bean Salad Is The Best

It’s when tomatoes are just like this – at their peak of perfection – that this simple tomato and white bean salad is the absolute best side dish you can make. The flavor and texture of ripe, juicy tomatoes get a chance to shine in both a simple tomato and red wine vinegar dressing, as well as halved or cut into chunks as a main component of the salad itself. Fresh basil, garlic, olive oil and a hint of red pepper are all the flavoring needed to really make the tomatoes sing, while humble canned white Canellini beans add texture and a dose of plant protein that would allow this salad to stand on its own as a light vegan meal as well as a filling side dish.

Ingredients You’ll Need

In a salad this simple, quality ingredients are key, so get the best quality you can find and afford.

• Tomatoes (of course!) – This recipe is flexible to what you have, so you can use large tomatoes, such as beefsteak or heirloom tomatoes, or you can use small tomatoes, like cherry tomatoes. I like to use a mix of both.
• Red wine vinegar – for the vinaigrette
• Garlic – also for the vinaigrette
• Olive oil – go for a flavorful extra virgin olive oil
• Canned white beans – I like Canellini beans because they’re a bit bigger, but use any white beans you like.
• Plenty of coarse sea salt – to really bring out the flavor of the tomatoes (I like Himalayan sea salt.)
• Fresh basil – always a welcome addition when we’re talking about tomatoes
• Red pepper flakes – for a nice hint of spice. Add more or less to taste.

How To Make Tomato Basil White Bean Salad

First, make the dressing.

1. Puree the tomato and garlic in a food processor until smooth. ( I love this mini one!)
2. Add the red wine vinegar and olive oil and pulse to combine. Salt to taste.

Then, make the salad.

1. Cut cherry tomatoes in half, or cut larger tomatoes into thick wedges.
2. Add tomatoes and white beans to a bowl and toss with the dressing. I usually start with about half, then add more as needed.
3. Just before serving, sprinkle with roughly torn basil, freshly cracked black pepper and red pepper flakes and drizzle with more olive oil.

Can This Salad Be Made Ahead?

Yes! You can absolutely make the dressing about a day in advance, though not much more as the garlic will become overpowering if it sits any longer. The tomatoes and white beans will also benefit from a couple extra hours soaking in the dressing. However, I’d wait to add the fresh basil and drizzle of oil until right before serving to make sure the basil doesn’t wilt and because olive oil is best at room temperature, not refrigerated.

Did you make this recipe? Please leave a star rating in the comments!

Easy Tomato Basil White Bean Salad

This super easy tomato basil white bean salad with a flavorful tomato red wine vinaigrette is the most delicious way to use ripe summer tomatoes! Serve as a Mediterranean-inspired side dish, or as a simple plant based lunch. (vegan, gluten-free)

• Author: Kaleigh
• Prep Time: 10 min
• Cook Time: 0 min
• Total Time: 10 minutes
• Yield: 4-6 servings 1x
• Category: side dish
• Method: no cook
• Cuisine: Mediterranean

Scale 1x2x3x

Ingredients

For The Tomato Vinaigrette:

• 1 large ripe tomato, quartered (or roughly 3/4 cup cherry tomatoes)
• 1 clove garlic
• 2 tbsp red wine vinegar
• 3 tbsp olive oil
• Salt to taste

For The Tomato White Bean Salad:

• 1 can Canellini beans, drained and rinsed
• 2 large tomatoes and/or 1 1/2 cups cherry tomatoes
• Freshly cracked black pepper
• Small handful fresh basil leaves, roughly torn
• Crushed red pepper flakes, to taste
• Extra virgin olive oil

Instructions

1. To make the vinaigrette, pulse tomato and garlic in food processor until smooth. (I love this mini one!) Add vinegar and oil and pulse to combine. Salt to taste.
2. For the salad, cut cherry tomatoes in half, or cut larger tomatoes into thick wedges.
3. In a large bowl, toss the tomatoes and white beans with the vinaigrette (I start with about half of the dressing and add more as needed).
4. Just before serving, sprinkle with freshly torn basil, fresh cracked black pepper, and red pepper flakes to taste, and drizzle with olive oil.

Notes

• Adapted from Bon Appetit.
• This recipe is flexible to what you have, so you can use large tomatoes, such as beefsteak or heirloom tomatoes, or you can use small tomatoes, like cherry tomatoes. I like to use a mix of both.
•  I like Canellini beans because they’re a bit bigger, but use any white beans you like.
• The dressing can be made about a day in advance, though not much more as the garlic will become overpowering if it sits any longer.
• The tomatoes and white beans will also benefit from a couple extra hours soaking in the dressing. However, I’d wait to add the fresh basil and drizzle of oil until right before serving to make sure the basil doesn’t wilt and because olive oil is best at room temperature, not refrigerated.

Keywords: cherry tomato white bean salad, tomato basil white bean salad, tomato white bean salad with tomato vinaigrette