cubed, hacked caprese

Ingredients in this Recipe

1 15 ounce can white beans, drained and rinsed or 1 3/4 cups white beans that you’ve cooked fresh
1 pound peak season tomatoes (I prefer roma for this because they’re less wet, but other varieties also work), diced into 1/2 inch cubes
1/4 cup pesto (or a handful of slivered basil plus 1/4 cup olive oil)
3 to 4 tablespoons red wine vinegar
3/4 to 1 pound fresh mozzarella, diced into 1/2 inch cubes
Salt and pepper to taste

See Full Recipe at Smitten Kitchen