White Bean Caprese Salad from Molly MacRae

 

More late summer tomatoes? Yes, please! Here’s a salad that can serve as a main course when accompanied by slices of good bread or as a side dish when served with your choice of meat. It’s more of an assembly project, than it is cooking, and putting it together is a snap. 

White Bean Caprese Salad

(Adapted from Colu Henry in the New York Times)

 Ingredients

1 14-ounce can cannellini or other white beans, rinsed

8 ounces small or tiny tomatoes, halved

8 ounces fresh mozzarella, torn into bite-size pieces

¼ cup loosely packed basil leaves, torn if large

2 tablespoons olive oil

Kosher salt and black pepper

2 teaspoons balsamic vinegar

Flaky salt

Directions

1. In a medium bowl, combine beans, tomatoes, cheese, and half the basil. Gently stir to combine.

2. Add olive oil and season mixture with salt and pepper. Gently stir to combine.

3. Drizzle salad with balsamic vinegar and top with remaining basil. Finish with flaky salt.

Serve with more seasoning, oil, and balsamic in case anyone wants more zing. 

 

Look for Molly’s new series—the Haunted Shell Shop Mysteries—coming in July 2024!

Book 1: Come Shell or High Water

And in the meantime, you can enjoy her other books.

 

The Boston Globe says Molly MacRae writes “murder with a dose of drollery.” She’s the author of the award-winning, national bestselling Haunted Yarn Shop Mysteries and the Highland Bookshop Mysteries. As Margaret Welch, she writes books for Annie’s Fiction. Her short stories have appeared in Alfred Hitchcock Mystery Magazine and she’s a winner of the Sherwood Anderson Award for Short Fiction. Visit Molly on Facebook and Pinterest and connect with her on Twitter  or Instagram.