Vibrant, refreshing, and just a little bit irresistible, this White Bean Tomato Cucumber Salad is everything you want in a summer bite: juicy cherry tomatoes, buttery beans, crunchy cucumbers, creamy mozzarella, and a splash of aged balsamic. Simple but bursting with flavor, it’s my go-to dish for barbecues, lunch al fresco, or an easy weeknight side.
Why You’ll Love This Recipe
- Dreamy Freshness: Every bite is a celebration of crisp cucumbers and sweet-tart cherry tomatoes, making it a salad you’ll crave on hot days.
- No-Fuss & Quick: You can toss together this White Bean Tomato Cucumber Salad in just 10 minutes—no fancy equipment or special skills required!
- Loaded With Goodness: Creamy butter beans add plant-based protein and fiber, while mozzarella pearls bring a delicious, silky texture.
- Beautifully Versatile: Perfect as a side, light lunch, or even a party starter, and it adapts to whatever you have on hand or in your garden.
Ingredients You’ll Need
This White Bean Tomato Cucumber Salad keeps things gloriously simple—every ingredient matters, each one playing a starring role. The combination of colorful vegetables, luscious cheese, and bright herbs creates layers of freshness and irresistible texture that come together in minutes.
- Cherry Tomatoes: These juicy gems add sweetness, color, and that classic burst of summer flavor.
- Mini Cucumbers: Crisp and refreshing, they offer the perfect crunch and a cooling vibe.
- Butter Beans (or canned white beans): Creamy, mild, and loaded with protein, these beans give the salad extra staying power.
- Mozzarella Pearls: These adorable, tender balls of cheese soak up the dressing and add lovely richness.
- Fresh Basil: Torn or chopped, basil brings aromatic, peppery notes and a pop of green.
- Aged Balsamic Vinegar: Sweet and tangy balsamic ties the whole salad together with its syrupy punch—you only need a sprinkle!
Variations
There’s so much wiggle room with this recipe! Consider White Bean Tomato Cucumber Salad your blank canvas for seasonal produce, personal favorites, or whatever’s left in the crisper—don’t be afraid to get creative and truly make it your own.
- Add Avocado: For extra creaminess and healthy fats, fold in diced ripe avocado just before serving.
- Mix Up the Herbs: Try fresh dill, mint, or parsley along with or instead of basil for a different flavor profile.
- Make It Vegan: Swap mozzarella for cubes of smoked tofu or a plant-based cheese to keep things dairy-free but still luscious.
- Punch It Up: Add a little finely sliced red onion or a handful of chopped roasted red peppers for extra zing and color.
How to Make White Bean Tomato Cucumber Salad
Step 1: Prep the Veggies
Grab your sharpest knife and halve the cherry tomatoes, then slice the mini cucumbers into bite-sized coins. This step gives your salad extra color and makes every mouthful vibrant and juicy.
Step 2: Combine the Main Ingredients
In a large mixing bowl, gently toss the sliced cucumbers, halved tomatoes, rinsed and drained butter beans, and mozzarella pearls together. Don’t worry if a bit of tomato juice ends up in the mix—it only adds flavor!
Step 3: Add Basil and Balsamic
Tear or chop your basil leaves and scatter them over the salad, then drizzle with aged balsamic vinegar. Give everything a light, gentle stir so the basil and balsamic get evenly distributed without breaking up the mozzarella too much.
Step 4: Taste and Top
Have a taste and adjust with a pinch of salt or a few more basil leaves if you like. Top with extra fresh basil for that herby aroma just before serving. You’re done—simple as that!
Pro Tips for Making White Bean Tomato Cucumber Salad
- Choose Sweet Cherry Tomatoes: The sweeter and riper your tomatoes, the juicier and more flavorful your salad will be—look for deep color and a soft give.
- Drain Beans Well: Rinse and fully drain the butter beans to avoid watering down the salad’s bright flavors (and to keep the dressing thick and clinging!).
- Let It Marinate: If you have a few extra minutes, let the finished salad sit for 10–15 minutes before serving—this lets all the fresh flavors meld beautifully.
- Use Aged Balsamic: Go for a thicker, richer aged balsamic (not the thin kind) for a luxurious finish that acts almost like a syrupy glaze.
How to Serve White Bean Tomato Cucumber Salad
Garnishes
This salad absolutely thrives with a shower of extra fresh basil right before serving. For even more spark, try a crack of black pepper, a sprinkle of flaky sea salt, or—if you love a little zing—some thinly shaved Parmesan or a handful of microgreens for flair.
Side Dishes
White Bean Tomato Cucumber Salad is a natural match for grilled chicken, roasted salmon, or a crusty loaf of bread. It’s equally dreamy alongside summer pastas, frittatas, or as a lively partner for your favorite picnic spreads.
Creative Ways to Present
Spoon this salad over crostini for a quick appetizer, or layer it in small glass jars for a portable, picnic-friendly treat. For a festive touch, serve it in a wide, shallow platter so all the colorful ingredients can really shine on the table.
Make Ahead and Storage
Storing Leftovers
Transfer any leftover White Bean Tomato Cucumber Salad to an airtight container and store in the fridge. It will stay fresh and tasty for up to three days, though the veggies may soften a bit over time (which can be absolutely delicious!).
Freezing
This salad is best enjoyed fresh, and freezing isn’t recommended—cucumbers and mozzarella don’t hold up well after thawing. But if you must, try freezing only the beans ahead of time and adding the other ingredients right before serving.
Reheating
No reheating necessary! White Bean Tomato Cucumber Salad is meant to be served cold or at room temperature. Just give it a quick toss and adjust seasoning if needed when serving leftovers straight from the fridge.
FAQs
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Can I make White Bean Tomato Cucumber Salad ahead of time?
Yes! You can prep the veggies and beans up to a day in advance and store them separately. Assemble and add basil and balsamic just before serving for the brightest flavors.
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What kind of beans can I use if I can’t find butter beans?
Cannellini beans, great northern beans, or even chickpeas make wonderful substitutes. Just choose a mild, creamy bean for the best texture.
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How do I keep my cucumbers from going soggy in the salad?
If you’re prepping in advance, leave the cucumbers unsliced until just before assembling, or lightly salt and drain them for a few minutes before adding to the bowl.
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Can I serve this salad as a main dish?
Absolutely! With the protein-rich butter beans, creamy mozzarella, and loads of veggies, White Bean Tomato Cucumber Salad is hearty enough to stand alone for lunch or a light dinner.
Final Thoughts
If you need a dish that’s as joyful and easygoing as a summer afternoon, White Bean Tomato Cucumber Salad is your answer. I hope you’ll give this refreshing, flavor-packed salad a whirl—let it brighten up your table, and watch it disappear in a flash!
Print
White Bean Tomato Cucumber Salad Recipe
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 12 servings
- Category: Salad
- Cuisine: American, Italian
- Diet: Vegetarian
Description
This White Bean Tomato Cucumber Salad is a refreshing and nutritious dish perfect for any occasion. The combination of cherry tomatoes, mini cucumbers, butter beans, mozzarella pearls, basil, and aged balsamic vinegar creates a delightful medley of flavors that will tantalize your taste buds.
Ingredients
Cherry Tomatoes:
2 cups cherry tomatoes, halved
Mini Cucumbers:
6 mini cucumbers, sliced
Butter Beans:
1 can butter beans
Mozzarella Pearls:
8 oz mozzarella pearls
Basil:
to taste
Aged Balsamic Vinegar:
to taste
Instructions
- Chop veggies: Prepare the cherry tomatoes and mini cucumbers by halving and slicing them accordingly.
- Mix ingredients: In a large bowl, combine the cherry tomatoes, mini cucumbers, butter beans, mozzarella pearls, basil, and aged balsamic vinegar.
- Final touches: Drizzle the salad with more aged balsamic vinegar, add fresh basil on top, and gently stir to combine.
- Serve: Garnish with additional basil leaves and serve the salad fresh.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 4g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 20mg
