This Italian Cucumber White Bean Salad is a flavor-packed garden-to-table dish made with fresh cucumbers, cherry tomatoes, cannellini beans, mozzarella pearls, and a homemade basil pesto. It's a protein-packed summer recipe that's perfect as a light lunch or easy side dish.
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We've been growing cucumbers in our garden the past few summers. And every summer, we seem to end up with more cucumbers than we know what to do with. While I'm always down to make a batch of pickles or a cool cucumber salad, I love finding new ways to use our abundance of cukes.
This year, I've been kind of obsessed with the viral chimichurri cucumber salad. But with so much basil also growing in our garden, I decided to add an Italian twist using pesto instead of chimichurri sauce.
Crunchy cucumbers and juicy cherry tomatoes are tossed with cannellini beans, mozzarella pearls, and a homemade basil pesto dressing. It's a fresh and easy salad that's packed with protein and comes together quickly. It's perfect for light lunches, a side dish for dinner, or a simple salad to bring to backyard gatherings.
If you can't keep up with your cucumbers and have basil overflowing in your garden, this recipe is a delicious way to use both. This salad comes together in just about 20 minutes, doesn't require any cooking, and can be prepped ahead of time. So whether you're serving it alongside grilled meats, topping crackers, or just enjoying it as a fresh summer salad, it's a recipe that celebrates gardening season.
Italian Cucumber White Bean Salad with Pesto
One of my favorite things about garden-to-table cooking is using what I have growing to create my own version of popular recipes. An abundance of fresh basil begs to become homemade pesto. And pairing it with fresh slices of cucumber creates an herbaceous and flavorful salad that's refreshing and satisfying. Plus, the addition of cannellini beans adds plant-based protein while fresh mozzarella brings a nice balance of creaminess.
Before putting the salad together, we need to make the pesto. In a food processor, or blender, add fresh basil leaves, Parmesan cheese, garlic, lemon juice, salt, pepper, and pine nuts (if you choose to use them). Pulse several times until the mixture is finely chopped.
Slowly pour in the olive oil and pulse until the pesto is smooth, but still has some slight texture to it. Then, stir in white vinegar and add water until the pesto becomes a loose, almost pourable consistency.
Now, we can start assembling the salad. Add garden cucumbers, cherry tomatoes, red onion, cannellini beans, fresh mozzarella pearls, and chopped basil to a large serving dish or salad bowl.
Then, pour the homemade pesto dressing over the salad. Gently toss everything so it's evenly coated. Season with salt and pepper.
If desired, garnish the salad with extra basil leaves and serve.
Italian Cucumber White Bean Salad
Equipment
- 1 food processor or blender
Ingredients
For the salad:
- 2 garden cucumbers, or 4 mini cucumbers sliced into thin half moons
- 1 15 oz. can cannellini beans rinsed and drained
- 1 cup cherry tomatoes halved
- 1/4 cup thinly sliced red onion
- 8 oz. fresh mozzarella pearls drained
- 2 tbsps. chopped fresh basil for garnish
- Salt and pepper to taste
For the quick homemade pesto:
- 2 cups packed fresh basil leaves
- 1/3 cup grated Parmesan cheese
- 2 garlic cloves
- Juice of 1/2 lemon
- 1/3 cup extra virgin olive oil
- Salt and pepper to taste
- Optional: 1/4 cup toasted pine nuts
For the pesto dressing:
- 2 tbsps. white vinegar
- 1 tbsp. water or more as needed
Instructions
Make the pesto:
- Add basil, Parmesan, garlic, lemon juice, salt, pepper, and pine nuts (if using) to a food processor.
- Pulse several times until finely chopped.
- Slowly add olive oil and pulse until pesto is smooth.
- Stir in white vinegar and add water until pesto becomes a pourable consistency.
Assemble the salad:
- Add cucumbers, cannellini beans, cherry tomatoes, red onion, mozzarella pearls, and chopped basil to a large serving bowl.
- Pour pesto dressing over the salad and gently toss until everything is coated. Season with salt and pepper.
- Garnish with extra basil leaves before serving.
If desired, chill the salad in the fridge about 30 minutes before serving to allow the flavors to come together. This salad is best when eaten the day it's made. But it'll keep in the fridge up to two days. For an extra savory Italian twist, add a few ounces of sliced salami for a little chew and salty, tangy flavor.
Did you make this Italian Cucumber White Bean Salad with Pesto recipe? Share it on social media using the hashtag #holokahome. Don’t forget to tag me @holokahome!
