This Mediterranean butter bean salad is one of those throw-together sides we come back to again and again. Creamy butter beans, sweet cherry tomatoes, torn basil and soft mozzarella, dressed simply with good olive oil and balsamic. It comes together in minutes and pairs wonderfully with grilled fish straight off the coast, or a plate of paella to share.
Why we love this
One of those throw-together sides we reach for over and over, creamy butter beans, sweet tomatoes and torn basil ready in the time it takes to fire up the grill.
What you'll need
Gather everything first, then the cooking feels calmer.
- 1 can butter beans
- 4 spring onions
- Cherry tomatoes
- Handful of basil leaves
- Mozzarella cheese
- Approx 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- Salt and pepper, to taste
Cook along
Take it step by step; seafood rewards a calm hand.
- 1
Halve the cherry tomatoes.
- 2
Rinse and drain the butter beans.
- 3
Put the tomatoes and beans into a bowl.
- 4
Mix the oil and vinegar together and stir a little through the tomatoes and beans.
- 5
Transfer to a serving dish and add the basil leaves and mozzarella.
- 6
Season with salt and pepper to taste.
A few black olives stirred in are lovely if you want a bit more of a Mediterranean edge. The cheese is easy to play with too, so swap the mozzarella for feta if you'd like something tangier, and a little finely sliced red onion works nicely in place of the spring onions. Because there's no leaves to wilt, this one keeps well in the fridge for a day or two, which makes it handy to have ready when you've fish on the grill.
Serve it with
A natural partner for grilled or baked fish, and lovely alongside a sharing pan of mussels or paella. Add crusty bread and it's a light lunch on its own.
Common questions
- Can I make this salad ahead of time?
- Yes, and it's all the better for it. The beans soak up the dressing as they sit, so making it an hour or two ahead lets the flavours mingle. If you're prepping further in advance, stir the cheese and basil through just before serving so they stay fresh.
- How long does it keep?
- Covered in the fridge it'll happily keep for two to three days. There's no salad leaves to go limp, so it holds up far better than most, which makes it great for lunches too.
- Can I use feta instead of mozzarella?
- Definitely. Mozzarella keeps it mild and milky, while feta brings a saltier, tangier bite. Both are lovely, so use whichever you prefer.
- What can I use instead of spring onions?
- A little finely sliced red onion does the job nicely and adds a gentle bite. Just go easy so it doesn't overpower the beans and tomatoes.
- What should I serve it with?
- It's a natural partner for grilled or baked fish, and works beautifully alongside a sharing pan of mussels or paella. Add some crusty bread and it makes a lovely light lunch on its own.
