White Bean Caprese Salad Food

WHITE BEAN CAPRESE SALAD

White Bean Caprese Salad image

Beloved pantry white beans add substance to this take on caprese salad, which comes together in no time. It's a perfect side for grilled chicken or fish, and can be easily doubled to work as a main course when it's too hot to turn on the oven. If you're so inclined, a handful of spicy arugula, thinly sliced roasted red peppers or ribbons of prosciutto - or all three - would also be nice additions. This dish is easily transportable and tastier when eaten while sitting in a lawn chair.

Provided by Colu Henry

Categories dinner, easy, lunch, quick, weeknight, beans, salads and dressings, appetizer, main course, side dish

Time 10m

Yield 2 to 4 servings

Number Of Ingredients 8

Ingredients

1 (14-ounce) can white beans, such as cannellini, rinsed
5 ounces cherry or grape tomatoes, halved
5 ounces ciliegine (small mozzarella balls), at room temperature, halved lengthwise, or good-quality fresh mozzarella, torn into bite-size pieces
1/4 cup loosely packed basil leaves, torn if large
2 tablespoons olive oil, plus more as needed
Kosher salt and black pepper
2 teaspoons good-quality balsamic vinegar, plus more as needed
Flaky salt

Steps:

In a medium bowl, combine the beans, tomatoes, cheese and half the basil. Gently toss together.
Add the olive oil and season the mixture well with salt and pepper. Gently stir to combine.
Drizzle the salad with the balsamic vinegar and top with the remaining basil. Taste and adjust seasonings to your liking. Add a drizzle or so more of oil and vinegar if needed. Finish with flaky salt.

CAPRESE SALAD

Caprese Salad image

My husband and I love Caprese salad, but not the high prices we pay for it in restaurants. Here, we created our own version which tastes incredibly close, if not better, than any restaurant version we've tried. -Melissa Pearson, Sandy, Utah

Provided by Taste of Home

Categories Lunch Side Dishes

Time 15m

Yield 4 servings.

Number Of Ingredients 9

Ingredients

4 medium tomatoes, sliced
1/4 cup fresh basil leaves
1/2 pound fresh mozzarella cheese, sliced
BALSAMIC VINAIGRETTE:
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 teaspoon ground mustard
1/8 teaspoon salt
1/8 teaspoon pepper

Steps:

Arrange the tomatoes, cheese and basil on a serving platter. Whisk the vinaigrette ingredients; drizzle over salad. If desired, sprinkle with additional salt and pepper.

Nutrition Facts : Calories 256 calories, Fat 19g fat (9g saturated fat), Cholesterol 45mg cholesterol, Sodium 161mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 2g fiber), Protein 11g protein.

WHITE BEAN SALAD

White Bean Salad image

The herbs in this dish can be changed to best complement whatever your main course is; try mint if served with lamb, dill with fish, and basil with roast chicken.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Yield Serves 6 to 8

Number Of Ingredients 8

Ingredients

3 15-ounce cans cannellini beans
1/2 cup chopped red onion
1/2 cup chopped fresh parsley leaves
1/4 cup chopped or torn fresh dill, mint, or basil (optional)
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground black pepper
1 recipe Rose's Vinaigrette
3 scallions (green party only), finely sliced

Steps:

Combine the beans in a large bowl with the red onion, parsley, optional herb of choice, salt, and pepper.
Slowly stir in the dressing to taste. Garnish with the scallions. Serve immediately or refrigerate. The salad will keep in the fridge for up to 3 days.

CAPRESE FARRO AND WHITE BEAN SALAD

Caprese Farro and White Bean Salad image

Caprese salad is a summer staple and adding farro and cannellini beans makes it a satisfying main course. Tossed with fresh basil and a homemade balsamic vinaigrette, the simple ingredients in this recipe work in perfect harmony. While cannellini beans are nutty and soft, they won't fall apart when you mix them with the other ingredients. Serve this salad right from the bowl you mixed it in for an easy crowd pleaser!

Provided by Vallery Lomas

Categories appetizer

Time 1h

Yield 4 to 6 servings (7 cups)

Number Of Ingredients 11

Ingredients

Kosher salt and ground black pepper
1 cup pearled farro, rinsed and drained
1 cup balsamic vinegar
One 15-ounce can cannellini beans, rinsed and drained
8 ounces mozzarella, shredded
2 cups cherry tomatoes, halved
1/4 cup basil leaves, torn if large
Flaky sea salt, as needed
1/3 cup extra-virgin olive oil
1 tablespoon fresh lemon juice
Lemon wedges, for serving

Steps:

Fill a medium saucepan with water, season with kosher salt and bring to a boil. Add the farro, cover partially, reduce the heat to medium low and cook until tender, 25 to 30 minutes. Drain and rinse the farro under cold water.
Meanwhile, bring the balsamic vinegar to a boil in a small heavy-bottomed, nonreactive saucepan. Reduce the heat to medium low and simmer until the vinegar is reduced to 1/3 cup and coats the back of a spoon but isn't too thick, 18 to 20 minutes. Remove from the heat and cool until almost room temperature, about 30 minutes.
Combine the cooked farro, beans, mozzarella, tomatoes and basil in a large bowl. Season with flaky sea salt and pepper.
Whisk together the cooled reduced balsamic vinegar, oil and lemon juice oil in a medium bowl. Season with kosher salt and pepper and whisk again to combine.
Drizzle half of the dressing around the rim of the salad bowl and then toss to evenly coat the salad. Add the remaining dressing as desired, season the salad with flaky salt and pepper to taste and serve with lemon wedges.

STONE FRUIT CAPRESE

Stone Fruit Caprese image

A standout caprese starts with great fruit. You need ripe tomatoes to weep juices, which then mingle with grassy olive oil and milky cheese to make your dressing. Basil adds freshness, black pepper and flakes of sea salt add crunch, and that's it, a perfect combination. But if the stone fruit options are looking better than the tomatoes at the market, you can use them instead. They're similar in flavor to tomatoes, but need cajoling to relinquish their juices. By letting sliced fruit macerate with salt, sugar and lemon juice, their fruitiness becomes more electric and their juices pool on the plate. Start with fruit you can smell and pair it with equally quality ingredients. Caprese is more about shopping than cooking.

Provided by Ali Slagle

Categories brunch, easy, lunch, quick, snack, weeknight, salads and dressings, appetizer

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 8

Ingredients

2 pounds ripe but firm stone fruit (such as nectarines, peaches, plums, cherries or a mix)
1 tablespoon lemon juice, plus more as needed
2 teaspoons granulated sugar, plus more as needed
Flaky sea salt
8 ounces fresh mozzarella, at room temperature
About 20 basil or mint leaves, or a combination, torn if large
2 tablespoons extra-virgin olive oil, plus more as needed
Freshly ground black pepper

Steps:

Pit the stone fruit and cut into irregular pieces. Transfer to a serving platter, then sprinkle with the lemon juice, sugar and 1/2 teaspoon flaky sea salt. Toss with your hands, then let sit until juices pool on the platter, 5 to 10 minutes. Taste and adjust sugar, salt and lemon juice until the fruit tastes perky and bright - like the greatest stone fruit you've eaten.
Tear the mozzarella into bite-size pieces and nestle it among the fruit. Tuck in the herb leaves. Drizzle the platter with olive oil. If the cheese looks dry, add a little more oil. Sprinkle with a few grinds of black pepper and a pinch of flaky salt, and serve.

CAPRESE SALAD

Caprese Salad image

Flavorful and traditional Caprese salad made even more beautiful and healthy on a bed of fresh green beans. I love having this for dinner on a warm summer evening.

Provided by Livelygirl

Categories Cheese

Time 15m

Yield 2-4 serving(s)

Number Of Ingredients 8

Ingredients

1 lb green beans, washed and ends removed
2 large tomatoes, sliced in 1/3-inch rounds
1 -2 garlic clove, minced
3 ounces part-skim mozzarella cheese, sliced thinly
5 fresh basil leaves, chopped
2 tablespoons balsamic vinegar
1 tablespoon extra virgin olive oil
1/4-1/2 teaspoon salt (about 1/4-1/2 tsp.)

Steps:

Parboil green beans in a pot of salted, boiling water for about 3 minutes, or until just slightly tender. Strain and place beans in bowl of cold water to keep beans from cooking further and to bring them to room temperature.
On a large serving platter, cover bottom with a layer of green beans. Then place the tomato slices in a single layer on top. Cover each tomato with a thin slice of mozzarella. Sprinkle the minced garlic and chopped basil on top.
In a small container, mix the olive oil, balsamic vinegar, and salt until combined. Drizzle over the salad and serve.

Nutrition Facts : Calories 273.6, Fat 14.2, SaturatedFat 5.4, Cholesterol 27.2, Sodium 577.1, Carbohydrate 25.1, Fiber 10, Sugar 8.5, Protein 16.2

WHITE BEAN AND FRESH MOZZARELLA SALAD

White Bean and Fresh Mozzarella Salad image

Make and share this White Bean and Fresh Mozzarella Salad recipe from Food.com.

Provided by sofie-a-toast

Categories < 15 Mins

Time 10m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 (14 1/2 ounce) can great northerner beans
1 teaspoon dried oregano
4 ounces fresh mozzarella cheese, cut into 1/2 in cubes
1/4 cup diced shallot
1 tablespoon balsamic vinegar
2 tablespoons extra-virgin olive oil
1/3 teaspoon salt
fresh ground black pepper
2 tablespoons chopped basil
2 cups chopped spinach

Steps:

Drain beans and rinse well.
In a bowl, combine the beans, oregano, cheese, and shallot.
In a small bowl, mix the salt, pepper, oil and vinegar. Pour over the beans, toss with basil.
this can marinate and sit until dinner or be served immediately. Add the spinach right before serving.

Nutrition Facts : Calories 160, Fat 13.2, SaturatedFat 4.7, Cholesterol 22.4, Sodium 385.9, Carbohydrate 3.7, Fiber 0.5, Sugar 1, Protein 7.1

THE BEST CAPRESE SALAD

The Best Caprese Salad image

This classic Italian caprese salad is quintessential summer fare. Serve with a chilled white wine and enjoy in the sunshine or on a balmy summer evening!

Provided by ChefJackie

Categories Salad Vegetable Salad Recipes Tomato Salad Recipes

Time 10m

Yield 4

Number Of Ingredients 5

Ingredients

3 large heirloom tomatoes, sliced, or to taste
1 (16 ounce) package fresh mozzarella cheese, sliced
½ cup fresh basil leaves
3 tablespoons extra-virgin olive oil
1 pinch salt and ground black pepper to taste

Steps:

Arrange tomato slices, mozzarella slices, and basil leaves on a serving plate, alternating between them. Drizzle with olive oil and sprinkle with salt and pepper.

Nutrition Facts : Calories 405.2 calories, Carbohydrate 8.6 g, Cholesterol 72.6 mg, Fat 28.5 g, Fiber 1.7 g, Protein 28.9 g, SaturatedFat 12.9 g, Sodium 748.4 mg, Sugar 4.9 g

More about "white bean caprese salad food"

WHITE BEAN CAPRESE SALAD - SKINNYTASTE

White Bean Caprese Salad. 142 Cals 8 Protein 18 Carbs 4.5 Fats. Total Time: 20 mins. Yield: 6 servings. COURSE: Lunch, Salad. CUISINE: …
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White Bean Caprese Salad Food

WHITE BEAN CAPRESE SALAD

CAPRESE SALAD

My husband and I love Caprese salad, but not the high prices we pay for it in restaurants. Here, we created our own version which tastes incredibly close, if not better, than any restaurant version we've tried. -Melissa Pearson, Sandy, Utah

WHITE BEAN SALAD

The herbs in this dish can be changed to best complement whatever your main course is; try mint if served with lamb, dill with fish, and basil with roast chicken.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

CAPRESE FARRO AND WHITE BEAN SALAD

STONE FRUIT CAPRESE

CAPRESE SALAD

Flavorful and traditional Caprese salad made even more beautiful and healthy on a bed of fresh green beans. I love having this for dinner on a warm summer evening.

WHITE BEAN AND FRESH MOZZARELLA SALAD

Make and share this White Bean and Fresh Mozzarella Salad recipe from Food.com.

THE BEST CAPRESE SALAD

This classic Italian caprese salad is quintessential summer fare. Serve with a chilled white wine and enjoy in the sunshine or on a balmy summer evening!

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