Ingredients:

  • 1 (15 oz) can Cannellini Beans, rinsed and thoroughly drained
  • 1 pint Cherry or Grape Tomatoes, halved
  • 8 oz Fresh Mozzarella Pearls (Bocconcini), drained
  • ½ cup packed Fresh Basil Leaves, roughly chiffonade
  • ¼ small Red Onion, finely minced (optional)
  • ¼ cup Extra Virgin Olive Oil (EVOO)
  • 2 Tbsp Red Wine Vinegar
  • 1 clove Fresh Garlic, finely minced or grated
  • ¾ tsp Sea Salt or Kosher Salt
  • ¼ tsp Freshly Ground Black Pepper
  • 1-2 Tbsp Balsamic Glaze (optional, for drizzling)
  • Pinch Flaky Sea Salt (optional, for finishing)

Instructions:

  1. Thoroughly drain and rinse the cannellini beans under cold water. Pat them dry gently with a clean tea towel. Halve the cherry tomatoes and drain the mozzarella pearls. Finely mince the garlic and the small amount of red onion (if using).
  2. In a small bowl or jar, combine the EVOO, red wine vinegar, minced garlic, salt, and pepper. Whisk vigorously until the dressing comes together and emulsifies slightly.
  3. Place the drained cannellini beans in the large mixing bowl. Pour half (about 3 tablespoons) of the prepared vinaigrette over the beans and toss gently. Let the beans sit for 5 minutes to absorb the flavor.
  4. Add the halved tomatoes, drained mozzarella pearls, and minced red onion (if using) to the bowl with the seasoned beans. Pour the remaining vinaigrette over the ingredients. Gently fold the salad components together until everything is lightly coated in the dressing.
  5. Cover the bowl and chill in the refrigerator for at least 15 minutes to allow the flavors to marry, then remove from the fridge 10 minutes before serving. Just before serving, stir in the chiffonade of fresh basil. Transfer the salad to a serving dish and finish with a generous drizzle of balsamic glaze and a final scatter of flaky sea salt.