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)
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