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Calibrate Recipe

Vegetarian, Halal, Kosher, Metabolic Jumpstart

Active: 15 minutes
Total: 15 minutes
Serves 2

Caprese salad is classic for a very good reason: The combination of juicy tomatoes, fresh mozzarella, and bright basil is wonderfully satisfying and complements all kinds of dishes. In our version, hearty white beans give the dish a boost of protein and fiber, and grilling the tomatoes brings out their sweetness and adds luscious smoky complexity. Use any kind of tomato you like—beefsteak, Roma, and heirloom tomatoes all work great (try a purple or yellow variety for a fun, colorful twist!) Looking for a little more acidity? Add briny capers to balance the flavors. Enjoy this salad on its own or with grilled chicken or fish. Refrigerate any leftovers in a tightly sealed container for up to three days.

Ingredients:

  • Olive oil cooking spray or avocado oil, for the grill pan
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • Fine sea salt and freshly ground black pepper
  • One 15.5-ounce can Great Northern or cannellini beans, rinsed
  • 1 large tomato (about 8 ounces), any color, cored and cut into 8 wedges
  • 4 ounces fresh mozzarella, cut into 8 slices
  • 6 to 10 fresh basil leaves, torn
  • 1 tablespoon capers, drained (optional)
  • ¼ teaspoon flaky salt (optional)

Directions:

  1. Coat a grill pan with cooking spray or brush with 1 teaspoon avocado oil and heat over medium-high heat until very hot, 3 to 4 minutes. 
  2. Alternatively, prepare a grill for even medium-high heat (about 375°F to 400°F). If using a charcoal grill, build an even layer of hot coals. If using a gas grill, heat both sides evenly. Spray the grill grates with cooking spray (from a distance to avoid flare ups).
  3. Meanwhile, whisk together the olive oil, vinegar, ¼ teaspoon salt, and ½ teaspoon pepper in a small bowl. Combine half the vinaigrette with the beans in a medium bowl and toss to combine.  
  4. Place the tomato wedges on the grill pan in a single layer and sprinkle with ¼ teaspoon salt and ½ teaspoon pepper. Grill until slightly tender and grill marks appear on one side, about 2 minutes. Using a spatula or tongs, gently flip the tomatoes and continue to grill until very tender, 1 to 2 minutes more.
  5. To assemble, divide the beans between two plates. Top each with the grilled tomatoes and mozzarella, then sprinkle with the basil and capers if using. Drizzle with the remaining vinaigrette and sprinkle with additional pepper and flaky salt if using.

Test Kitchen Tip:
To achieve eye-catching grill marks that contribute a lightly charred flavor to the dish, avoid moving the tomatoes until it’s time to flip them.