A quick and tasty warm white bean salad with sweet cherry tomatoes, peppery rocket (arugula), thinly sliced prosciutto and little mozzarella balls. Enjoy it on its own for lunch or dinner, or serve it as a side with crusty bread.
Fagioli all’Uccelletto is one of my favourite Italian sides—white cannellini beans cooked with tomatoes make a comforting, rustic accompaniment to grilled sausages or roasted meats. For this recipe I use a similar tomato-and-bean base but turn it into a warm salad topped with prosciutto and baby mozzarella for a heartier, ready-to-eat dish.
This salad is incredibly easy to make and packed with flavour. The beans add substance and keep you satisfied, so it doesn’t feel like a snack that leaves you hungry shortly afterward. It’s very adaptable, too—use whatever you have in the fridge to change the texture and flavour (see suggestions below).
It takes about 15 minutes to prepare and can be served warm or cold. If you need it for a picnic or work lunch, cook the beans and tomato base ahead of time, then add the fresh toppings just before serving.
Adding Balsamic Vinegar To Tomato Sauces
A small splash of good-quality balsamic vinegar lifts the flavour of tomato-based sauces. When Nathan and I developed this dish together he added a drop of balsamic while cooking the tomatoes and it made a noticeable difference—sweetness and depth without acidity. Use a thicker, sweeter balsamic (labelled Aceto Balsamico Tradizionale di Modena or a similarly good-quality balsamic). A little goes a long way.
How To Make This Warm White Bean Salad – Step By Step
Start by halving the cherry tomatoes (or baby plum tomatoes). Heat a non-stick pan with a splash of olive oil, add the tomatoes, chopped garlic, thyme leaves, a small amount of balsamic, and season with salt and pepper.
Sauté the tomatoes over medium heat. As they soften, gently press them with a spatula or wooden spoon to coax out juices and create a lightly sauced base.
After 7–8 minutes, stir in drained cannellini beans and add about 2 tablespoons of the reserved bean liquid from the can. Cook the beans for another 3–5 minutes so they warm through and absorb the tomato flavor.
When the beans have softened a little, remove the pan from the heat and let it sit for a couple of minutes. Add the rocket (arugula) and toss through so it wilts slightly. Season with salt and pepper, then top with torn prosciutto, baby mozzarella balls, a drizzle of olive oil and a few torn basil leaves. Serve warm or at room temperature.
Variations – How To Adapt This White Bean Salad;
- Swap the rocket for other leafy greens such as radicchio, chicory or spinach.
- Add extra vegetables—grilled or raw bell peppers, shredded zucchini or zucchini ribbons work well.
- Brighten the dish with fresh or dried herbs and spices like parsley, tarragon, fennel seeds or chili flakes.
- Top with a soft-poached or fried egg to turn the salad into a brunch-style meal.
- Omit the prosciutto for a vegetarian side to serve alongside pork chops, steak or roast chicken.
- Serve with crusty bread or chargrilled ciabatta to soak up the sauce.
More Salad Recipes and Sides You Might Like;
- Italian green beans in tomato sauce
- Grilled chicken Caesar salad
- Bresaola salad with apple and radicchio
- Tuna panzanella (Italian bread salad)
- Summer bean salad
If you try this Warm White Bean Salad or any other recipe from the site, please leave a rating and a comment to let me know how it turned out—I love hearing from readers. You can also follow me on social media to see more recipes and kitchen updates.
Step By Step Photos Above
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Warm White Bean Salad – Prosciutto & Baby Mozzarella
By Emily
Ingredients
- 11.5 oz (325g) cherry or baby plum tomatoes
- 1 clove garlic, finely chopped
- 1/2 tbsp thyme leaves
- 1/2 tsp good-quality balsamic vinegar
- 14 oz (400g) cannellini beans, drained with 2 tbsp liquid reserved
- 10–12 baby mozzarella balls
- 6–8 slices prosciutto
- Salt and pepper, to season
- Olive oil
- Basil leaves, for topping
Instructions
- Slice the cherry tomatoes (or baby plum) in half. Add them to a non-stick pan with 1/2 tbsp olive oil, chopped garlic, thyme leaves, balsamic, salt and pepper.
- Sauté the tomatoes over medium heat. As they soften, press them lightly with a spatula to create a saucy base.
- After 7–8 minutes, add the cannellini beans and 2 tbsp of the reserved bean liquid. Cook for another 3–5 minutes until the beans are warmed through.
- Remove from heat and let cool for 1–2 minutes. Stir through the rocket (arugula) until slightly wilted. Season with salt and pepper, then top with prosciutto, baby mozzarella, a drizzle of olive oil and torn basil leaves. Serve warm or at room temperature.
Notes
Variations – How To Adapt This White Bean Salad;
- Use different salad leaves such as radicchio, chicory or spinach.
- Add vegetables like zucchini or bell peppers—shredded or ribboned zucchini works well.
- Use herbs and spices such as fennel seeds, chili flakes, tarragon or parsley.
- Add a poached or fried egg for a brunch-friendly version.
- Skip the prosciutto and serve as a side to grilled or roasted meats.
- Offer crusty bread or charred ciabatta to accompany the salad.
Helpful Info for All Recipes
- I use extra virgin olive oil unless stated otherwise.
- For canned or jarred tomatoes, choose reliable brands for best flavour.
- Vegetable sizes are considered medium unless noted.
- All recipes are tested using a fan (convection) oven where applicable.
- Nutrition information is an approximation and should be used as a guide.
Nutrition
Carbohydrates: 18 g |
Protein: 6 g |
Sodium: 222 mg |
Potassium: 177 mg |
Fiber: 5 g |
Sugar: 2 g |
Vitamin A: 440 IU |
Vitamin C: 20.2 mg |
Calcium: 72 mg |
Iron: 2.8 mg
Nutrition information is automatically calculated and should be used as an approximation.
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