Apocalypse Caprese
A zero-cook heat-wave Caprese with juicy tomatoes, fresh mozzarella, creamy white beans, basil, and salty pistachios tossed with balsamic dressing. Cold, substantial, and specifically designed for days when turning on the stove is unacceptable.
Ingredients
Apocalypse Caprese
- 1 pint cherry or grape tomatoes halved
- 1 15-ounce can cannellini beans, drained and rinsed
- 8 ounces fresh mozzarella drained and torn into bite-size pieces
- 1/2 cup loosely packed fresh basil leaves torn
- 1/3 cup roasted salted pistachios roughly chopped
Balsamic Dressing
- 3 tablespoons extra-virgin olive oil
- 1 1/2 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon honey
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Drain and rinse the cannellini beans and pat them dry. Drain the fresh mozzarella well.
- Add the halved tomatoes and cannellini beans to a large shallow bowl or serving platter.
- Whisk together the olive oil, balsamic vinegar, Dijon mustard, honey, salt, and black pepper.
- Pour about two-thirds of the dressing over the tomatoes and beans. Toss gently and let stand for 5 minutes so the tomatoes release some of their juices and the beans absorb the dressing.
- Add the torn mozzarella and basil and gently toss to combine.
- Scatter the chopped pistachios over the salad and drizzle with the remaining dressing. Finish with additional black pepper if desired and serve immediately.
Notes
Apocalypse Caprese is designed specifically as a zero-cook meal for very hot weather. For an especially refreshing version, chill the tomatoes, beans, and mozzarella before assembling. Pat the beans and mozzarella dry to prevent excess liquid from watering down the dressing. Mozzarella pearls are an easy shortcut. Roasted almonds or walnuts can substitute for pistachios without requiring any additional cooking.