This fresh salad is inspired by the long-living ( Blue Zone) families of Sardinia, where beans are a daily staple and herbs like basil grow in every backyard. It’s a perfect no-cook meal or side dish for warmer days—bursting with antioxidants, plant protein, and healthy fats. Enjoy it with a slice of whole-grain bread or over leafy greens for a complete, feel-good meal.
Ingredients:
Serves 4
1 ½ cups cooked white beans (or 1 can cannellini, rinsed and drained)
2 cups cherry tomatoes, halved (or chopped heirloom tomatoes)
¼ cup finely diced red onion
¼ cup chopped fresh basil leaves
1 tablespoon capers or sliced olives (optional, for a briny kick)
2 tablespoons extra virgin olive oil
1 tablespoon fresh lemon juice or red wine vinegar
Sea salt and black pepper to taste
Instructions:
In a medium bowl, combine the white beans, tomatoes, red onion, and basil. Add the capers or olives if using.
Drizzle with olive oil and lemon juice (or vinegar). Gently toss to coat and season to taste with sea salt and black pepper.
Let sit for 5–10 minutes before serving to let the flavors come together. Serve at room temperature or slightly chilled.
Pro Tip: This salad gets even better after a few hours in the fridge. Make it ahead and enjoy all week with fresh greens, grilled veggies, or spooned over avocado toast.
