Bright, crisp, and utterly satisfying, White Bean Tomato Cucumber Salad is the kind of dish you’ll find yourself craving all summer long. With creamy butter beans, juicy tomatoes, crunchy mini cucumbers, and handfuls of fresh basil, it’s a salad that’s bursting with the flavors—and colors!—of the season. Whether you’re searching for a quick lunch, a potluck stunner, or a simple way to use up market produce, this irresistible salad has you covered.
Why You’ll Love This Recipe
- Fresh, Vibrant Flavors: Every bite is a celebration of peak-season produce, with juicy cherry tomatoes, cool cucumbers, and fragrant basil.
- Protein-Packed & Satisfying: Creamy butter beans and mozzarella pearls make this salad hearty enough for lunch but light enough as a side.
- 10-Minute Prep: All you need is one bowl and a handful of pantry/fridge staples to create something genuinely special in minutes.
- Crowd-Pleasing & Versatile: This White Bean Tomato Cucumber Salad adapts to any table, from casual picnics to elegant al fresco dinners.
Ingredients You’ll Need
This salad is proof that when you start with simple, quality ingredients, magic just happens. Each one adds its own burst of color, flavor, or heartiness—so don’t skip out! Here’s what makes White Bean Tomato Cucumber Salad so irresistible:
- Cherry Tomatoes: Sweet, juicy, and bursting with umami; use a mix of colors for extra visual pop.
- Mini Cucumbers: These stay crisp even after mixing, adding a fresh crunch that balances the creaminess of the beans.
- Butter Beans (Canned): Ultra-creamy and mild, they soak up flavors beautifully and add satisfying plant-based protein.
- Mozzarella Pearls: Mild and milky, these little balls of cheese give the salad delicate softness and richness.
- Fresh Basil: It brightens everything up—tear or chiffonade just before serving for peak aroma and color.
- Aged Balsamic Vinegar: Syrupy and sweet, a good balsamic ties all the flavors together with tangy complexity—use your favorite!
Variations
One of the joys of White Bean Tomato Cucumber Salad is how wildly customizable it is! Don’t hesitate to play with what you have on hand or to tailor the flavors to your mood—this is a salad that loves to improvise.
- Add Red Onion or Shallots: For a little bite and color contrast, thinly slice and toss them in.
- Swap Beans: Use cannellini, chickpeas, or even borlotti beans for a different flavor or whatever’s in your pantry.
- Vegan Version: Skip the mozzarella and add extra avocado or marinated tofu cubes for lush plant-based creaminess.
- Herb Twist: Try fresh mint or dill for a whole new aromatic vibe—just as bright, but with a different twist!
- Lemon Zest Addition: A sprinkle of zest wakes up all the flavors—highly recommended if you love citrusy freshness.
How to Make White Bean Tomato Cucumber Salad
Step 1: Chop and Prep
Slice the cherry tomatoes in half and cut the mini cucumbers into rounds—aim for bite-sized pieces for best texture. Drain and rinse the butter beans gently to remove any excess starch and brine flavor; this keeps the salad tasting fresh and clean. If you want the prettiest presentation, try to keep everything as uniform as possible; it’s totally optional, but it does make for a stunning bowl!
Step 2: Combine Ingredients
Add the chopped tomatoes, cucumbers, butter beans, and mozzarella pearls to a spacious mixing bowl. Tear your fresh basil just before tossing in—those little ruffled pieces release fragrant oils and keep the color vivid. Give everything a gentle mix; you want to combine thoroughly without smashing the tender beans or cheese.
Step 3: Dress & Finish
Drizzle the aged balsamic vinegar over the assembled salad and toss one final time, making sure the dressing glazes all the veggies and beans. Taste and add a sprinkle of flaky sea salt or freshly cracked black pepper if desired. For extra flair, top with a few more basil leaves just before serving—there’s nothing like that fresh green pop!
Pro Tips for Making White Bean Tomato Cucumber Salad
- Choose Ripe Tomatoes: The sweeter and riper your cherry tomatoes, the juicier and more flavorful your whole salad will be—don’t be afraid to splurge at the farmer’s market.
- Pat Beans Dry: After rinsing, dry your butter beans gently with a paper towel—this prevents the salad from becoming watery and helps the balsamic cling to every bite.
- Dress Just Before Serving: For the crispest cucumbers and freshest basil, drizzle the balsamic right before you’re ready to eat (especially if prepping ahead).
- Layer for Potlucks: If you’re traveling or packing this for later, layer the cucumbers at the bottom, then beans and tomatoes, and keep cheese and basil on top to preserve textures until ready to serve.
How to Serve White Bean Tomato Cucumber Salad
Garnishes
For a gorgeous finish, scatter a few extra fresh basil leaves over the top—torn, not chopped, for bigger aroma. Add a sprinkle of flaky sea salt, black pepper, or even chili flakes if you like a kick. A light drizzle of extra aged balsamic or a swirl of quality olive oil just before serving elevates every bite.
Side Dishes
This fresh, tangy salad pairs beautifully with grilled chicken, seared steak, or herby tofu for a protein boost. Want a Mediterranean spread? Set your White Bean Tomato Cucumber Salad alongside warm focaccia, hummus, and olives for a complete meal that’s easy yet impressive.
Creative Ways to Present
Serve in a rustic wooden bowl for family-style charm or spoon individual portions into small cups for a portable picnic treat. Turn your salad into bruschetta topping on toasted baguette slices or layer it into sturdy lettuce cups for a fresh party appetizer—so many options, always a hit!
Make Ahead and Storage
Storing Leftovers
To keep White Bean Tomato Cucumber Salad fresh, store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors meld as it rests, though the cucumbers will soften a bit—still delicious and even more flavorful the next day!
Freezing
This salad really shines fresh, so freezing isn’t recommended—mozzarella and cucumbers just don’t thaw well, and you’ll lose those creamy and crunchy textures. For best results, enjoy White Bean Tomato Cucumber Salad within a couple of days of preparation.
Reheating
There’s no need to reheat—this salad is meant to be served chilled or at room temperature. If serving from the fridge, give it a quick toss and let it sit out for 5-10 minutes, just enough for the flavors to wake up and the olive oil (if using) to liquify.
FAQs
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Can I make White Bean Tomato Cucumber Salad ahead of time?
Absolutely! You can prep all the veggies and beans a day in advance. For the freshest texture, wait to add the basil and drizzle the balsamic just before serving—this keeps the salad vibrant and crisp.
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What can I use if I can’t find butter beans?
No worries—you can swap in cannellini beans, chickpeas, or navy beans. Each brings a slightly different texture but will soak up the dressing just as beautifully.
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Is White Bean Tomato Cucumber Salad gluten-free and vegetarian?
Yes! As written, this salad is naturally gluten-free and vegetarian. If you want to make it vegan, simply leave out the mozzarella or substitute with plant-based cheese or creamy avocado.
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How do I keep herbs like basil fresh in the salad?
Tear your basil just before mixing in and add a few extra leaves on top right before serving. This maintains both the bright color and the signature herby aroma that makes White Bean Tomato Cucumber Salad sing.
Final Thoughts
If you’re looking for a recipe that brings joyful color, nutritious flavor, and easy prep to your table, don’t miss this White Bean Tomato Cucumber Salad. Give it a try, share a bowl with friends, and let these simple ingredients show off just how delicious light eating can be!
Print
White Bean Tomato Cucumber Salad Recipe
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 12 Servings 1x
- Category: Salad
- Method: Mixing
- Cuisine: American, Italian
- Diet: Vegetarian
Description
A fresh and simple White Bean Tomato Cucumber Salad that is perfect for a light lunch or as a side dish. This salad combines the freshness of cherry tomatoes and cucumbers with creamy mozzarella pearls and butter beans, all tossed in a tangy balsamic dressing.
Ingredients
Cherry Tomato Salad:
- 2 cups cherry tomatoes, halved
Cucumber Salad:
- 6 mini cucumbers, sliced
Additional Ingredients:
- 1 can butter beans
- 8 oz mozzarella pearls
- basil
- aged balsamic vinegar
Instructions
- Preparation: Chop cherry tomatoes, slice cucumbers, and open the can of butter beans. Place all ingredients in a large bowl.
- Assembly: Drizzle the salad with aged balsamic vinegar, tear some basil leaves, and gently toss everything together.
- Serving: Garnish with more fresh basil leaves before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 4g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 20mg
