Can I use other beans?

Yes — white kidney or chick peas work just as well.

What can replace pine nuts?

Slivered almonds or toasted walnuts.

What is white Italian vinegar?

A mild, pale Italian white vinegar — it dresses salads cleanly without darkening them.

Prep the components ahead but toss with dressing right before serving.

What greens should I use?

Any field-greens or mixed-leaf blend — use your favourite.

Tuscan Salad Toss

Name: Tuscan Salad Toss
Prep time: 15 min
Total time: 15 min
Yield: Serves 6
Ingredients: 8 oz field greens salad blend (Tuscany blend or your favourite); 6 oz mozzarella cheese (cubed (1 1/2 cups)); 1/2 cup pitted ripe olives (halved); 1/4 cup red onion (coarsely chopped); 1/4 cup pine nuts; 1 tomato (medium, in thin wedges); 1 zucchini (small, thinly sliced); 15 oz red kidney beans (canned, drained and rinsed); 1/3 cup white Italian vinegar (for the dressing); 1/3 cup extra virgin olive oil (for the dressing)

A no-cook tossed salad of field greens, mozzarella, olives, red onion, pine nuts, tomato, zucchini and red kidney beans in a light white-vinegar vinaigrette.

Yield Serves 6

Total Time 15 minutes

Main Ingredients Red Kidney Beans

Category Vegetables & Salads

Prep: 15 minutes · Cook: 0 minutes

View Products Used Explore More Vegetables & Salads

What Is Tuscan Salad Toss?

A fast, no-cook tossed salad: field greens piled with cubed mozzarella, halved olives, red onion, pine nuts, tomato, zucchini and red kidney beans, all dressed in a light white-vinegar vinaigrette.

Why Make Tuscan Salad Toss?

A complete salad in fifteen minutes, no stove
Beans and mozzarella make it filling
White Italian vinegar keeps the dressing light and pale
Endlessly flexible — swap greens or nuts freely
A refreshing supper for a hot day

Unico Products Used in This Recipe

Tuscan Salad Toss — Shopping List (6 servings)

Ingredients

8 oz field greens salad blend (Tuscany blend or your favourite)
6 oz mozzarella cheese (cubed (1 1/2 cups))
1/2 cup pitted ripe olives (halved)
1/4 cup red onion (coarsely chopped)
1/4 cup pine nuts
1 tomato (medium, in thin wedges)
1 zucchini (small, thinly sliced)
15 oz red kidney beans (canned, drained and rinsed)
1/3 cup white Italian vinegar (for the dressing)
1/3 cup extra virgin olive oil (for the dressing)

Adjust servings 6

Instructions

Cube the mozzarella; halve the olives; chop the red onion; cut the tomato into thin wedges; thinly slice the zucchini; drain and rinse the beans.
Place the field greens, mozzarella, olives, red onion, pine nuts, tomato, zucchini and beans in a large bowl.
Whisk the white Italian vinegar and olive oil together for the dressing.
Pour over the salad, toss gently and serve.

Cooking Tips

Use any salad greens you like in place of the Tuscany blend
Try slivered almonds or toasted walnuts instead of pine nuts
Rinse the beans well for the cleanest flavour
Dress just before serving so the greens stay crisp
Cube the mozzarella small so it's in every bite

Frequently Asked Questions About Tuscan Salad Toss

1. Can I use other beans?

Yes — white kidney or chick peas work just as well.
2. What can replace pine nuts?

Slivered almonds or toasted walnuts.
3. What is white Italian vinegar?

A mild, pale Italian white vinegar — it dresses salads cleanly without darkening them.
4. Can I make it ahead?

Prep the components ahead but toss with dressing right before serving.
5. What greens should I use?

Any field-greens or mixed-leaf blend — use your favourite.

Cooking Guides & Tips

Balsamic Vinegar Explained: Traditional, Condimento, White and Glaze What the different balsamics mean — traditional, condimento, everyday balsamic, white balsamic and glaze — and when to use each.
Wine Vinegars in the Kitchen: Red, White and Apple Cider How red wine, white wine and apple cider vinegar differ, and when to reach for each.
How to Make a Simple Vinaigrette The basic oil-and-vinegar ratio for salad dressing, plus easy variations — once you know it, you'll never buy bottled again.