Cherry Tomato and White Bean Salad with Basil Vinaigrette

My Cherry Tomato and White Bean Salad is simple to prepare and full of bright summer flavor. It’s ideal for making ahead and bringing to picnics or barbecues, or serving as a side, a dip for bread, or a base mixed with pasta and cheese for an easy vegetarian dinner. This fresh, no-cook salad is a must-make this season.

I’m back with new recipes after a short break—my computer crashed and we took a family vacation—so I’m refreshed and inspired. Lately I’ve been avoiding gluten and dairy while dealing with some stomach issues, and I’ve felt better for it. I’m not committing to a full-time diet change, but I’m keeping gluten- and dairy-free options in mind when planning meals. Expect more healthy, easy, summer-inspired recipes coming soon. To start, here’s a bright and flavorful Cherry Tomato and White Bean Salad that’s naturally simple and satisfying.

Why You’ll Love This Easy Salad

Perfect for summer – This salad captures fresh summer ingredients like cherry tomatoes, basil, and parsley. It’s refreshing served chilled or at room temperature and travels well for gatherings at the park or backyard.
Packed with flavor – The oil-based dressing combines red wine vinegar, dijon mustard, lemon, and garlic for a tangy balance that pairs beautifully with sweet tomatoes and creamy white beans. Fresh herbs brighten the whole dish.
Very easy to make – There’s no cooking involved—just chop, mix, and let the salad marinate. It improves in flavor over time, so it’s an excellent make-ahead option.

White Bean Salad Recipe Tips

Let it marinate – Allow the salad to rest in the refrigerator for a few hours so the beans and tomatoes can soak up the dressing. If serving at room temperature, leave it out for no more than an hour.
Add extra ingredients – This version is intentionally simple, but feel free to add feta, cucumber, olives, or mixed greens to customize it.
Try different tomatoes – I used red cherry tomatoes here, but a mix of colors and varieties—like cherry and diced heirloom—adds visual interest and varied flavor.
Turn it into a meal – Stir the salad into cooked pasta or rice and add cheese for a quick vegetarian main course.

Cherry Tomato and White Bean Salad Ingredients

Cherry tomatoes – 1 dry pint, cut into quarters (or a mix of small tomatoes), any color.
White beans – 1 (15 oz) can great northern or cannellini, drained and rinsed. Add a second can if you prefer more beans, or substitute chickpeas if you like.
Red onion – About 1/3 cup thinly sliced. Soak in ice water briefly to tame the bite if desired.
Fresh herbs – 1/4 cup chopped, a mix of basil and parsley works well; swap in other herbs to taste.

Dressing:

3 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
1 small squeeze fresh lemon juice (about 1 teaspoon)
1 teaspoon pure maple syrup
1 teaspoon dijon mustard
1/2 teaspoon tamari or soy sauce (optional)
1/4 teaspoon dried oregano
2–3 cloves garlic, minced (or 1/2 teaspoon granulated garlic)
Salt and freshly cracked black pepper, to taste

How To Make Marinated White Bean Salad

Whisk the dressing – Combine the olive oil, red wine vinegar, lemon juice, maple syrup, dijon, tamari, oregano, minced garlic, salt, and pepper in a medium bowl. Taste and adjust seasonings as needed.
Toss the salad – Add the quartered cherry tomatoes, thinly sliced red onion, and drained white beans to the bowl with the dressing. Gently toss with a large spoon to coat everything evenly. Stir in the chopped herbs and mix once more.
Finish and serve – Taste and add more salt and pepper if needed. Serve right away, or refrigerate for a few hours to let flavors develop. The salad keeps well chilled for several days.

Recipe Frequently Asked Questions

Is this recipe vegan and gluten-free? Yes—the base recipe is both vegan and gluten-free.
Can I add dairy? Yes, crumbled feta or goat cheese are tasty additions if you don’t need to avoid dairy.
Which tomatoes work best? Cherry tomatoes are ideal for convenience and texture, but any bite-sized tomato or diced larger tomato will work.
Can I swap the beans? Absolutely—chickpeas are a great substitute for white beans.
How can I serve this salad? Enjoy it as a side salad, use it as a dip with bread or chips, or mix it into pasta or rice for a quick vegetarian dinner.
How long do leftovers last? Stored in an airtight container in the refrigerator, leftovers should keep for about 4–5 days.

Looking For More Cherry Tomato Recipes?

Tomato Herb Butter Beans with Pesto Rice

Guacamole Stuffed Tomatoes

Sheet Pan Gnocchi with Zucchini and Cherry Tomatoes

Cucumber Tomato Salad

20-Minute Cherry Tomato Penne Pasta

Notes: I like this salad with a generous amount of dressing; if you prefer it less saucy, add an extra can of beans or more tomatoes to balance the dressing. Store leftovers in an airtight container for up to 4–5 days. If you have questions about the recipe, leave a comment where you found it and the author will respond when available.