Caprese Inspired Broccoli and White Bean Salad with Castelvetrano Olives and Balsamic Vinaigrette
balsamic, balsamic vinaigrette, bean, bean salad, beans, broccoli, caprese, caprese salad, castelvetrano, olives, tomato, tomatoes
Share this post:
Caprese Inspired Broccoli and White Bean Salad with Castelvetrano Olives and Balsamic Vinaigrette
3-4
Tomatoes and broccoli are a combination you probably didn’t see coming but the flavors are quite complimentary. The earthy, sweet flavor of peak summer tomatoes really pop against the backdrop of broccoli’s mild bitterness. Adding in beans, olives, fresh mozzarella cheese and basil makes this Caprese Inspired Broccoli and White Bean Salad with Castelvetrano Olives and Balsamic Vinaigrette a craveable, hearty side or satisfying light lunch.
This Caprese Inspired Broccoli and White Bean Salad with Castelvetrano Olives and Balsamic Vinaigrette takes the beloved flavors of a classic Caprese and gives them a fresh, hearty twist. Instead of the usual mozzarella and tomatoes alone, this version layers in tender-crisp broccoli, creamy cannellini beans, and buttery Castelvetrano olives for a vibrant salad that’s both satisfying and nutrient-dense. Tossed in a tangy, slightly sweet balsamic vinaigrette, every bite delivers a balance of crunch, creaminess, and briny brightness. It’s the perfect way to celebrate Mediterranean flavors while sneaking in more veggies and plant-based protein.
This broccoli and white bean salad makes a beautiful addition to summer picnics, potlucks, or easy weeknight dinners. It’s naturally vegetarian, gluten-free, and packed with fiber, antioxidants, and heart-healthy fats, making it a dish that feels indulgent while still being incredibly nourishing. Castelvetrano olives add a mild, buttery pop of flavor without overpowering the other ingredients, while the balsamic vinaigrette ties everything together with a sweet-tart finish. It pairs beautifully with grilled fish, roasted chicken, or crusty bread for a complete meal, but is equally satisfying on its own.
Because it holds up well after dressing, this salad is also ideal for meal prep. Make a big batch on Sunday and enjoy it for quick lunches or light dinners throughout the week. The flavors deepen as it sits, making day-two even better. Whether you’re looking for a fresh spin on Caprese salad, a high-protein vegetarian main, or an eye-catching side dish for your next gathering, this Caprese Inspired Broccoli and White Bean Salad with Castelvetrano Olives and Balsamic Vinaigrette is the kind of recipe you’ll want on repeat all season long.
Ingredients
6 cups broccoli florets
1 pint cherry tomatoes, sliced
5-6 oz. fresh mozzarella pearls
2 (15 oz.) cans of Cannellini beans, rinsed and drained
1/2 cup pitted Castelvetrano olives, sliced
10-12 basil leaves
Kosher salt
black pepper
- Balsamic Vinaigrette (Makes appx. 3/4 cup)
1/2 tbsp honey
2 tsp Dijon mustard
3 1/2 tbsp balsamic vinegar
8 tbsp extra virgin olive oil
Kosher salt
black pepper
Directions
- Prepare the dressing by whisking together the honey, Dijon, and balsamic vinegar together, then slowly drizzle in the olive oil, while whisking continuously. Season the dressing with Kosher salt and black pepper to taste.
- In a large pot, bring 5 quarts of water and 2 tbsp Kosher salt to a boil. Prepare an ice bath by filling a large bowl halfway with ice and then enough water to fill the bowl 3/4 of the way. Once the water boils, add the broccoli and cook until it is bright green (this should take 30-40 seconds). Using a spider strainer or regular strainer, remove the broccoli and plunge into the ice bath. Drain the broccoli then place onto another plate lined with a few sheets of paper towel. Blot the broccoli dry gently. It doesn’t need to be bone dry, but less moisture will make the dressing cling better. Cut the broccoli into 1/2 inch pieces and add to a large bowl. Add the sliced tomatoes. Add the beans, mozzarella pearls and sliced olives. Slice the basil into ribbons and add to the bowl. Toss the salad with your desired amount of dressing and season to taste with Kosher salt and black pepper.
Notes
- I am an independent blogger and product reviews I share are based on my own opinions. Some of the links in this post are affiliate links and when used to make a purchase I may earn a commission.
Sarah Faris: The salad Whisperer
Sarah is a classically trained chef and Mom whose passion is spreading the gospel of salad. A native New Yorker, she now calls Miami, FL home.
Read more
Share this post:
Leave a Reply
