This copycat Erewhon organic white bean and tomato salad is a fresh, plant-based recipe made with creamy white beans, juicy tomatoes, and a light white balsamic dressing. Simple, nourishing, and inspired by the Erewhon prepared foods bar.

If you’ve ever browsed the Erewhon prepared foods section and wondered how something so simple could feel so elevated, this copycat Erewhon white bean and tomato salad is your answer. It’s fresh, minimal, and quietly luxurious, relying on high-quality organic ingredients and a perfectly balanced dressing to do all the heavy lifting. No frills, no filler, just clean flavors that taste expensive in the best way.

This salad is the definition of “less is more.” Creamy giant white beans create a hearty base, juicy cherry tomatoes bring brightness, and finely chopped red onion adds just enough bite to keep things interesting. Tossed with extra virgin olive oil and white balsamic vinegar, every ingredient shines while still coming together as a cohesive, crave-worthy dish.

Why This Erewhon-Inspired Salad Works

What makes this copycat Erewhon white bean tomato salad so satisfying is its balance. The beans are rich and filling, but the tomatoes and vinegar keep the dish light and refreshing. It’s the kind of salad that feels nourishing and indulgent at the same time, which is exactly what Erewhon does best.

This recipe is also naturally plant-based, packed with fiber and plant protein, and free from anything unnecessary. It’s perfect for anyone who loves simple, whole-food recipes that still feel special enough to serve to guests.

Ingredients You’ll Need

This recipe keeps things intentionally minimal, so using fresh, high-quality ingredients really matters.

2 cups organic white beans, canned or cooked from dry
2 cups organic cherry tomatoes, halved
1 small organic red onion, finely chopped
2 tablespoons organic extra virgin olive oil
1 tablespoon organic white balsamic vinegar
Sea salt, to taste
Freshly ground organic black pepper, to taste
2 tablespoons organic parsley, finely chopped

How to Make Copycat Erewhon White Bean and Tomato Salad

Start by preparing the beans. If you’re using canned beans, drain and rinse them thoroughly to remove excess sodium. If you’re cooking beans from dry, cook them according to the package instructions until tender, then let them cool slightly.
Next, halve the cherry tomatoes and finely chop the red onion. The key here is keeping the onion small so it blends into the salad rather than overpowering it.
In a small bowl, whisk together the extra virgin olive oil, white balsamic vinegar, sea salt, and black pepper until the dressing is smooth and well combined.
Add the beans, tomatoes, and red onion to a large mixing bowl. Pour the dressing over the top and gently toss until everything is evenly coated without breaking up the beans.
Finish by sprinkling the chopped parsley over the salad for a fresh, herbaceous touch.

Copycat Erewhon Organic White Bean Tomato Salad [vegan + gluten-free]

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Author: Healthy Helper
Prep Time: 10 minutes
Total Time: 10 minutes
Yield: 4 servings
Diet: Vegan

Ingredients

Scale

2 cups organic white beans, canned or cooked from dry
2 cups organic cherry tomatoes, halved
1 small organic red onion, finely chopped
2 tablespoons organic extra virgin olive oil
1 tablespoon organic white balsamic vinegar
Sea salt, to taste
Freshly ground organic black pepper, to taste
2 tablespoons organic parsley, finely chopped

Instructions

Start by preparing the beans. If you’re using canned beans, drain and rinse them thoroughly to remove excess sodium. If you’re cooking beans from dry, cook them according to the package instructions until tender, then let them cool slightly.
Next, halve the cherry tomatoes and finely chop the red onion. The key here is keeping the onion small so it blends into the salad rather than overpowering it.
In a small bowl, whisk together the extra virgin olive oil, white balsamic vinegar, sea salt, and black pepper until the dressing is smooth and well combined.
Add the beans, tomatoes, and red onion to a large mixing bowl. Pour the dressing over the top and gently toss until everything is evenly coated without breaking up the beans.
Finish by sprinkling the chopped parsley over the salad for a fresh, herbaceous touch.

Serving Tips and Variations

This copycat Erewhon white bean and tomato salad can be enjoyed immediately, but it’s even better after chilling in the fridge for about an hour. This allows the beans to absorb the dressing and develop that signature marinated flavor.

Serve it as a light lunch, a side dish with grilled vegetables or fish, or spoon it over toasted sourdough for an easy, elevated meal. You can also add a squeeze of lemon, a pinch of chili flakes, or a few shaved Parmesan-style plant-based shavings if you want to change things up while keeping the Erewhon-inspired vibe.

Why You’ll Keep Coming Back to This Recipe

This is the kind of recipe you’ll make once and then put on repeat. It’s fast, flexible, and tastes like something you’d grab from a high-end organic market. Whether you’re meal prepping for the week or recreating your favorite Erewhon salad at home, this copycat white bean and tomato salad delivers fresh flavor with minimal effort.

Looking for other copycat Erewhon recipes? Check out these posts!

Copycat Erewhon White Bean & Kale Salad

Copycat Erewhon Antioxidant Salad