Here’s a salad to enjoy all summer long! Tuscan Cherry Tomato and White Bean Salad is perfect as a light lunch or on the side with almost any grilled protein for a light and healthy dinner. Best of all, it’s super versatile!
Why This Recipe is a Keeper!
If you grow cherry tomatoes, then you know how prolific they can be. Along with my Burrata Caprese Salad, Tuscan Cherry Tomato and White Bean Salad is an easy salad to enjoy all summer, especially when the cherry tomatoes hit the fan!
This salad comes together easily with fresh seasonal and pantry ingredients. Best of all, it’s versatile!
- Enjoy it as a light, healthy no-cook warm-weather lunch.
- Add canned tuna or grilled chicken for additional protein or serve it over grilled fish or chicken.
- Add bread cubes for a rustic Tuscan-inspired bread salad.
- Serve over grilled bread for an amazing bruschetta-style appetizer!
- Serve over lettuce such as butter lettuce, arugula or spinach.
Let’s make it!
How to Make Tuscan Cherry Tomato and White Bean Salad:
Here’s everything you’ll need to make this tomato and white bean salad recipe along with how to prep. See the recipe card below for the exact quantities.
Ingredient Notes and Substitutions:
- Cherry Tomatoes: Use cherry or grape tomatoes but you can also cut up large tomatoes if you have those to use.
- Red Wine Vinegar: Red wine vinegar is a staple ingredient in Mediterranean cooking. It has a distinctive tangy flavor and is a good choice for vinaigrettes, marinades and pickling solutions. It’s made by fermenting red wine, strained, often aged then bottled.
- Olive Oil: Use a good extra-virgin olive oil. I like California Olive Ranch for most recipes.
- Cannellini Beans: Cannellini beans are white kidney beans. You can also use Great Northern beans. Be sure to drain and rinse canned beans as the liquid they’re canned in can be quite salty.
- Parmesan Cheese: I used Parmesan, but Romano or Asiago cheese will also work.
- Gather and prep all the ingredients.
- Place the tomatoes and red onion in a bowl then add the sugar and salt.
- Toss and let sit at room temperature for 30 minutes to an hour.
- Strain the tomatoes and red onion in a sieve, reserving the liquid.
- Add the red wine vinegar, olive oil, garlic and crushed red pepper flakes to the juices.
- Stir in the drained and rinsed beans…
- Then add fresh basil and Parmesan cheese and you have a great, easy summer salad!
- Adjust salt and vinegar to taste.
- Transfer to a serving bowl, garnish with fresh basil leaves and enjoy!!
Frequently Asked Questions:
All tomatoes contain an enzyme that reacts to cold temperatures which means the cold zaps flavor and texture. Cold temperatures cause the cell membrane to break down which results in a piece of fruit that’s mushy and mealy. To get the best tomato flavor and texture, always store tomatoes at room temperature.
Tuscan Cherry Tomato and White Bean Salad is best when made right before enjoying so you don’t have to refrigerate the tomatoes and onions. You can drain the beans and shave the cheese ahead of time. Refrigerate until needed. DO refrigerate any leftovers.
Because tomatoes can become watery when combined with an acid, I drain them first for this salad. However, those lovely, flavorful juices become part of the dressing for a no-waste solution.
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- Mediterranean Fish en Papillote
- Zucchini Ricotta Fritters
For more lovely tomato salads, be sure to check out my:
- Marinated Tomatoes
- Tomato and Onion Salad
- Stacked Tomato Salad with Black Olive Tapenade and Basil Pesto Dressing
- Burrata Caprese Salad with Roasted Cherry Tomatoes
Get all my delicious salad recipes at: Side Dish Salad Recipes – From A Chef’s Kitchen
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Tuscan Cherry Tomato and White Bean Salad
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- 2 pints cherry (or grape) tomatoes - (4 cups) halved
- 1/2 cup diced red onion
- 1/2 teaspoon sugar
- 1/4 teaspoon salt - plus more as needed
- 2 tablespoons red wine vinegar
- 1/4 cup extra virgin olive oil
- 2 cloves garlic - minced
- 1/4 teaspoon crushed red pepper flakes
- 1 can (15-ounce) cannellini beans - drained and rinsed
- 1 large sprig of fresh basil - thinly sliced, plus more for garnish
- 1/2 cup shaved Parmesan cheese
- Combine tomatoes, red onion, sugar and salt in a bowl. Let stand for 30 minutes to 1 hour.
- Transfer the tomatoes and onion to a sieve set over a bowl and strain, reserving the liquid.
- Add the vinegar, olive oil, garlic, crushed red pepper flakes and salt to taste to the tomato liquid.
- Add the tomatoes, beans, basil and Parmesan cheese. Serve immediately.
These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.