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Italian White Bean Salad with Cherry Tomatoes, Olives, and Parmesan Recipe

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4.2 from 13 reviews

Italian White Bean Salad is a refreshing and nutritious no-cook dish perfect for spring and summer. Featuring cannellini beans, cherry tomatoes, Castelvetrano olives, and fresh basil, tossed in a flavorful garlic and apple cider vinegar dressing with a hint of Worcestershire sauce and parmesan cheese, this easy-to-make salad is both delicious and wholesome, ideal as a light lunch or side dish.

  • Total Time: 15 minutes
  • Yield: 6 servings

Ingredients

For the Salad

  • 1 Can cannellini beans, 14-Ounce, drained and rinsed
  • 1 Cup cherry tomatoes, sliced in half
  • ½ Cup olives, Castelvetrano, pitted and sliced in half
  • ½ Cup red onion, sliced
  • 1 Tablespoon capers, drained
  • ¼ Cup basil, fresh, thinly sliced
  • 4 Tablespoons parmesan cheese, freshly shaved

For the Dressing

  • 2 Cloves garlic, minced
  • 1 Teaspoon Worcestershire sauce
  • ½ Teaspoon kosher salt
  • ½ Teaspoon red pepper flakes
  • ½ Teaspoon black pepper, freshly cracked
  • ¼ Cup extra-virgin olive oil
  • 2 Tablespoons apple cider vinegar

Instructions

  1. Combine Salad Ingredients: Add the drained cannellini beans, halved cherry tomatoes, sliced Castelvetrano olives, sliced red onion, and drained capers to a medium-size mixing bowl. Gently toss the ingredients together to mix them evenly without mashing the beans.
  2. Prepare the Dressing: In a small bowl, whisk together the minced garlic, Worcestershire sauce, kosher salt, red pepper flakes, freshly cracked black pepper, extra-virgin olive oil, and apple cider vinegar until the mixture is well combined and emulsified.
  3. Toss Salad with Dressing: Pour the prepared dressing over the bean and vegetable mixture. Add the thinly sliced fresh basil and freshly shaved parmesan cheese. Toss all ingredients gently to evenly coat the salad with the dressing and incorporate the basil and cheese throughout.
  4. Season and Serve: Taste the salad and adjust seasoning by adding more salt and freshly cracked black pepper if desired. Serve immediately with crusty bread on the side, or chill briefly before serving to meld flavors.

Notes

  • This salad is best served fresh but can be refrigerated for up to 1 day to allow flavors to meld.
  • For a vegan version, omit the parmesan cheese or substitute with a plant-based cheese alternative.
  • Castelvetrano olives add a mild and buttery flavor, but you can substitute with other mild green olives if unavailable.
  • Using fresh herbs like basil enhances the flavor, but you may experiment with parsley or oregano.
  • Ensure beans are well rinsed and drained to reduce sodium content if preferred.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Salad
  • Method: No-Cook
  • Cuisine: Italian
  • Diet: Vegetarian

Find it online: https://dishiary.com/italian-white-bean-salad-with-cherry-tomatoes-olives-and-parmesan-recipe/