Mediterranean White Bean Tomato Salad (Printable)

Creamy white beans, juicy tomatoes, crisp cucumber, and fresh basil tossed in a zesty Mediterranean dressing. Ready in 15 minutes.

# List of ingredients:

→ Salad Base

01 - 1 can (15 oz) white beans (cannellini or great northern), drained and rinsed
02 - 1 cup cherry tomatoes, halved
03 - 1 medium cucumber, diced
04 - 1/4 small red onion, thinly sliced
05 - 1/3 cup fresh basil leaves, roughly torn
06 - 1/4 cup Kalamata olives, pitted and sliced

→ Mediterranean Dressing

07 - 3 tbsp extra virgin olive oil
08 - 1 tbsp red wine vinegar
09 - 1 tsp freshly squeezed lemon juice
10 - 1/2 tsp dried oregano
11 - 1/2 tsp sea salt
12 - 1/4 tsp black pepper
13 - 1 small garlic clove, minced

# Steps:

01 - In a large mixing bowl, combine the drained white beans, halved cherry tomatoes, diced cucumber, sliced red onion, torn basil leaves, and Kalamata olives.
02 - In a small bowl or jar, whisk together the olive oil, red wine vinegar, lemon juice, dried oregano, sea salt, black pepper, and minced garlic until fully emulsified.
03 - Pour the prepared dressing over the salad mixture. Gently toss all ingredients until evenly coated with the vinaigrette.
04 - Taste the salad and adjust seasoning with additional salt or pepper if needed to achieve optimal flavor balance.
05 - Serve immediately for a crisp texture, or refrigerate for up to 2 hours to allow flavors to meld. Toss gently before serving.

# Expert Advice:

01 -
  • No cooking required—just open, chop, and toss when it's too hot to even think about turning on the stove
  • The creamy beans and crisp vegetables create this perfect texture dance that never gets boring
02 -
  • The salad gets better as it sits, but those cucumbers will start releasing water after a few hours—best eaten the same day
  • If you're making this ahead, keep the dressing separate and toss everything together right before serving
03 -
  • Use the best olive oil you can afford—it really shines here
  • Let the salad sit at room temperature for about 20 minutes before serving—cold tomatoes have less flavor

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