Salads

Warm White Bean Salad – Tomato, Prosciutto & Baby Mozzarella

A super easy warm white bean salad made with sweet cherry tomatoes, rocket (arugula), prosciutto and baby mozzarella balls. This salad is so delicious eaten as it is for lunch, dinner or even served as a side dish with some crusty bread.

An overhead shot a warm white bean salad in a white bowl topped with prosciutto and mozzarella

Fagioli all’Uccelletto is one of my favourite Italian side dishes. It’s made with white cannellini beans and tomatoes and is perfect served with sausages (one of my fave rustic comfort foods).

I’ve used a very similar base for this recipe but turned it into a warm white bean salad that’s topped with prosciutto and mozzarella. It’s incredibly easy and so flavourful. I LOVE hearty salads like this where you can stuff your face but it’s all healthy. The beans are also so filling, it’s not one of those salads that leave you feeling like you need another meal afterwards either.

I especially love these kinds of salads because they are so easy to adapt with whatever you have in your fridge (check out my suggestions below).

It only takes around 15 minutes to make and can be eaten warm or cold. Make the beans in advance and then add your toppings when you’re ready to eat if you’re making this for a work lunch or picnic.

Adding Balsamic Vinegar To Sauces

Nathan always makes the BEST pasta sauces and when we were creating this dish together he added a little splash of balsamic vinegar to the tomatoes. I can’t believe how much of a difference it makes. Seriously it just takes the sauce and the flavour of the tomatoes to another level.

So now, whenever tomatoes are involved I almost always add a touch of balsamic into the mix. You have to use high quality balsamic though, it should come in a small bottle with “Aceto Balsamico Tradizionale di Modena” written on it.

It should be slightly thick and sweet without that horrible acid burn those large bottles of watery brown vinegar give you…that’s not balsamic.

That doesn’t mean you have to spend hundreds on a little bottle of vinegar either I really love this one and it lasts a good few months. A little drop goes a long way.

How To Make This Warm White Bean Salad – Step By Step

First, slice the cherry tomatoes (or baby plum) in half and add to a non stick pan with chopped garlic, thyme leaves, balsamic, salt and pepper (photo 1).

Saute the tomatoes on a medium heat, as they start to soften use a spatula or wooden spoon to lightly squash the tomatoes to create a sauce (photo 2).

Step by step photos for making a warm white bean salad

After around 7-8 minutes add the cannellini beans ( save 2 tbsp of the cooking liquid from the can and add that too) cook the bean for around 3-5 minutes (photo 4).

Once the beans have softened slightly turn off the heat and set aside for 2 minutes to cool. Add the arugula/rocket and mix through. Add a good pinch of salt and pepper then top with prosciutto, baby mozzarella and a drizzle of olive oil (photos 4-6).

Variations – How To Adapt This White Bean Salad;

  • Add your favourite salad leaves, good ones would be radicchio, chicory or spinach
  • Add vegetables such as zucchini (courgette) or bell peppers. Try adding shredded zucchini or raw zucchini ribbons.
  • Fresh or dried herbs such as fennel seeds, chili flakes, tarragon, parsley
  • You could even top with a poached or fried egg to turn it into a brunch
  • Leave out the prosciutto and enjoy as a side with pork chops, steak or roast chicken
  • Serve with crusty bread or char grilled ciabatta

More Salads Recipes and Sides You Might Like;

A close up of a white bean salad with tomato on a serving spoon

If you’ve tried this Warm Bean Salad or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOKTWITTERINSTAGRAM and PINTEREST to see more delicious food and what I’m getting up to.

5 from 5 votes
An overhead shot of a white bean salad in a white bowl
Warm White Bean Salad - Prosciutto & Baby Mozzarella
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 
A super easy warm white bean salad made with sweet cherry tomatoes, rocket (arugula), prosciutto and baby mozzarella balls
Course: Salad
Cuisine: Italian
Keyword: beans and tomatoes, Italian bean salad
Servings: 4 servings
Calories: 206 kcal
Author: Emily Kemp
Ingredients
  • 11.5 oz (325g) cherry or baby plum tomatoes
  • 1 clove garlic finely chopped
  • 1/2 tbsp thyme leaves
  • 1/2 tsp balsamic vinegar good quality
  • 14 oz (400g) cannellini beans drained with 2 tbsp liquid reserved
  • 10 - 12 Baby mozzarella balls
  • 6 - 8 Prosciutto slices
  • Salt and pepper to season
  • Olive oil
  • basil leaves for topping
Instructions
  1. First, slice the cherry tomatoes (or baby plum) in half and add to a non stick pan with 1/2 tbsp of olive oil, chopped garlic, thyme leaves, balsamic, salt and pepper

  2. Saute the tomatoes on a medium heat, as they start to soften use a spatula or wooden spoon to lightly squash the tomatoes to create a sauce..
  3. After around 7-8 minutes add the cannellini beans ( save 2 tbsp of the cooking liquid from the can and add that too) cook the beans for around 3-5 minutes.

  4. Once the beans have softened slightly turn off the heat and set aside for 2 minutes to cool. Add the arugula/rocket and mix through. Add a good pinch of salt and pepper then top with prosciutto, baby mozzarella and a drizzle of olive oil and a few torn basil leaves.

Recipe Notes

Variations - How To Adapt This White Bean Salad;

  • Add your favourite salad leaves, good ones would be radicchio, chicory or spinach
  • Add vegetables such as zucchini (courgette) or bell peppers. Try adding shredded zucchini or raw zucchini ribbons.
  • Fresh or dried herbs such as fennel seeds, chili flakes, tarragon, parsley
  • You could even top with a poached or fried egg to turn it into a brunch
  • Leave out the prosciutto and enjoy as a side with pork chops, steak or roast chicken
  • Serve with crusty bread or char grilled ciabatta

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9 Comments

  • Reply
    Pam
    July 3, 2018 at 10:55 pm

    My mother always said “it’s got to be good because it’s only got good things in it!” That’s how I feel about this dish. How could it be anything but a true winner with all those yummy ingredients?

  • Reply
    Corina Blum
    July 3, 2018 at 10:42 pm

    Rustic and hearty salads like this are perfect for summer! I love the combination of ingredients in here and It’s a recipe I might even be able to get the children to eat!

  • Reply
    Helen of Fuss Free Flavours
    July 3, 2018 at 10:29 pm

    Love the mix of ingredients you have, makes for a very tasty sounding dish. Perfect for a mid-week supper.

  • Reply
    Catherine Brown
    July 3, 2018 at 9:30 pm

    Wow, that sauce! Those beans! and arugula too… fantastic! I can’t wait to make this one!

  • Reply
    Emma
    July 3, 2018 at 9:11 pm

    This salad look delicious. I’m not a huge fan of rocket (it tastes really REALLY strong to me) but I like your suggestion for swapping it out for chicory or spinach!

    • Reply
      Inside the rustic kitchen
      July 3, 2018 at 9:22 pm

      Thanks so much Emma. I know a few people that find rocket too strong, baby spinach would be my next fave for this!

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