Easy Italian Bean Salad
This easy Italian Bean Salad is one of those simple summer recipes I return to time and again when I want something fresh, hearty, and loaded with texture. It's a rustic, no-fuss kind of salad that still manages to feel vibrant and satisfying - whether you're serving it as a lunch prep or a side dish for dinner.
Inspired by the flavors of central Italy, this salad uses cannellini beans as a protein-rich base, layered with cherry tomatoes, olives, and fresh herbs for brightness. Add a handful of crunchy sourdough croutons and a tangy vinaigrette, and you've got the kind of salad that actually feels like a meal.
More salads you might enjoy are this Mediterranean chickpea salad, this simple Greek salad, or this classic white bean salad.
Ingredients
Ingredient notes included below to explain why each item earns its place.
- White Beans: Cannellini beans are creamy, mild, and the perfect sturdy base for this kind of salad. You could swap for butter beans or chickpeas if needed.
- Cherry Tomatoes: Fresh tomatoes bring juiciness and acidity. If tomatoes are out of season, sun-dried tomatoes are a great pantry-friendly sub.
- Cucumber: For crunch and freshness - this balances the richness of the beans and olives.
- Red Onion: Adds bite and sharpness. Soaking the onion in a little vinegar or lemon juice can soften its flavor if preferred.
- Olives: Salty, briny, and oh-so-Mediterranean - olives bring depth. Leave them out if they're not your thing.
- Parsley: Brightens the whole dish. You could also add basil, mint, or chives depending on what you have.
- Sourdough croutons: Homemade or store-bought - they soak up the dressing slightly but still add a crispy bite. If making from scratch, use stale sourdough if possible.
- Rosemary or Thyme: Earthy herbs like rosemary pair beautifully with beans and olive oil. Thyme is slightly softer in flavor.
- Olive Oil: The base of your dressing - go for the good stuff, since the flavor really comes through.
- Red Wine Vinegar: Adds brightness and acidity to cut through the creamy beans.
- Optional: shaved Parmesan or crumbled feta, for garnish. Both bring salt and creaminess - pick your favorite or leave it off to keep it vegan.
How To Make This Tuscan White Bean Salad Recipe
1. Make the croutons (if using homemade)
Dice your sourdough bread, toss with a tablespoon of olive oil, and bake at 200°C (392°F) for 8-10 minutes until golden and crisp. Set aside to cool.
2. Prep the salad ingredients
Drain and rinse your beans. Halve the tomatoes, dice the cucumber, and finely slice the red onion. Chop the parsley and olives.
3. Make the dressing
In a small bowl or jar, whisk together the remaining olive oil, red wine vinegar (or lemon juice), mustard, herbs, salt and pepper until combined.
4. Assemble the salad
In a large bowl, add the beans, vegetables, parsley, and olives. Drizzle over the dressing and gently toss to combine.
5. Add croutons and garnish
Just before serving, stir through the croutons so they stay crisp. Crumble over some feta or shaved Parmesan if using, and enjoy.
Chef's Tips
- Make it ahead: This salad holds up well for a few days, but if you want to keep the croutons crunchy, store them separately and mix in just before serving.
- Add greens: Want a more "salad-y" version? Toss in a couple handfuls of arugula or baby spinach.
- Bulk it up: Add in canned tuna, roasted chicken, or even a soft-boiled egg to turn it into a full meal.
- Serve it warm: Gently warm the beans in a pan with olive oil and garlic before assembling for a cozy twist.
Storage
Fridge: Store in an airtight container for up to 3-4 days. Croutons: Keep separately if you want them to stay crisp
If you're meal prepping, you can also store the dressing in a jar and toss just before serving.
FAQs
Can I use different beans?
Yes! Butter beans or even chickpeas work well here, although cannellini beans are the most traditional.
Can I make it vegan?
Totally - just skip the cheese garnish or use a vegan feta alternative.
How can I make this gluten-free?
Use gluten-free bread to make the croutons, or sub with toasted seeds or crispy roasted chickpeas.
Italian White Bean Salad
Ingredients
- 800 g tinned cannellini beans drained and rinsed (2 400g cans)
- 1 cup cherry tomatoes halved, or ¾ cup sun-dried tomatoes, diced
- 1 small cucumber diced
- ¼ red onion thinly sliced
- ½ cup kalamata olives pitted and halved (optional but traditional)
- ¼ cup fresh parsley chopped
- 1 cup sourdough croutons
- 1 tablespoon fresh rosemary or thyme minced (or 1 teaspoon dried)
- 3 tablespoon extra virgin olive oil
- 1 tablespoon red wine vinegar or lemon juice
- 1 teaspoon Dijon mustard optional, for tang
- Salt and freshly ground black pepper to taste
- Optional: shaved Parmesan or crumbled feta for garnish
Method
- If making sourdough croutons from scratch, dice your sourdough slices and drizzle them with 1 tablespoon of olive oil. Spread them on a baking tray and bake for 10 minutes, or until the bread is toasted. Set aside.1 cup sourdough croutons
- Add the white beans, tomatoes, cucumber, red onion, olives, and diced parsley to a salad bowl.800 g tinned cannellini beans, 1 cup cherry tomatoes, 1 small cucumber, ¼ red onion, ½ cup kalamata olives, ¼ cup fresh parsley
- In a small bowl, whisk together the remaining olive oil, rosemary or thyme, red wine vinegar, dijon mustard, and salt and pepper.1 tablespoon fresh rosemary or thyme, 3 tablespoon extra virgin olive oil, 1 tablespoon red wine vinegar, 1 teaspoon Dijon mustard, Salt and freshly ground black pepper
- Drizzle the dressing over the salad ingredients, then add the croutons, and gently toss everything together.
- Crumble over the feta and serve!Optional: shaved Parmesan or crumbled feta
Nutrition
Notes
- Make it ahead: This salad holds up well for a few days, but if you want to keep the croutons crunchy, store them separately and mix in just before serving.
- Add greens: Want a more "salad-y" version? Toss in a couple handfuls of arugula or baby spinach.
- Bulk it up: Add in canned tuna, roasted chicken, or even a soft-boiled egg to turn it into a full meal.
- Serve it warm: Gently warm the beans in a pan with olive oil and garlic before assembling for a cozy twist.
