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    Home » Recipes » Sides

    By Kaleigh McMordie - July 22, 2020

    Easy Tomato Basil White Bean Salad

    Jump to Recipe·Print Recipe
    pinterest image with text for 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)

    overhead image of two white plates with tomato white bean salad on them with black forks and tomatoes and basil around the plates.

    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.

    tomato white bean salad on a white plate with a black fork.

    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

    two side by side images showing the ingredients for tomato vinaigrette in the bowl of a food processor, then the finished dressing in a glass jar with a black spoon.

    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.

    hand spooning tomato vinaigrette onto tomatoes and white beans in a bowl.

    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.

    tomato white bean salad on a white plate with a black fork.

    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!

    Print

    Easy Tomato Basil White Bean Salad

    overhead image of two white plates with tomato white bean salad on them with a black fork on one plate and tomatoes and basil around the plates.
    Print Recipe

    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

    Ingredients

    Scale

    For The Tomato Vinaigrette:

    • 1 large ripe tomato, quartered (or roughly ¾ 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 ½ 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

    Did you make this recipe?

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    This post may contain affiliate links, which means I earn a small commission off of your purchase with no extra cost to you. Please read my affiliate disclosure for more information.

    About Kaleigh McMordie

    Kaleigh McMordie, MCN, RDN, LD, is a Registered Dietitian and Licensed Dietitian in Abilene, Texas, as well as a member of the Baby Led Weaning Dietitians Network.

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