Warm White Bean Salad – Tomato, Prosciutto & Baby Mozzarella

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

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

We've used a 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. We 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.

We especially love these kinds of salads because they are so easy to adapt with whatever you have in your fridge (check out our 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

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. We can't believe how much of a difference it makes. Seriously it takes the sauce and the flavour of the tomatoes to another level.

So now, whenever tomatoes are involved we 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 we 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).

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).

Swaps

• 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

• Italian green beans in tomato sauce
• Grilled chicken Caesar salad
• Bresaola salad with apple and radicchio
• Tuna panzanella
• Summer bean salad

Ingredients

Makes 4 servings

• 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)

Method

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.

Kitchen notes

Swaps

• 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