In a small bowl, combine 2 tablespoons of chopped fresh parsley, 1 tablespoon of chopped fresh basil, 1 tablespoon of chopped capers, and 1 finely chopped garlic clove. Add ¼ teaspoon of anchovy paste, ¼ teaspoon of red pepper flakes, and ¼ teaspoon of freshly ground black pepper. Drizzle in 3 tablespoons of extra virgin olive oil and 1 tablespoon of red wine vinegar. Mix well until fully combined, creating a fragrant salsa verde.

In a medium mixing bowl, add 1 can (14 oz) of drained and rinsed cannellini beans, approximately ½ cup of quartered cherry tomatoes, ¼ cup of torn Nocellara or Castelvetrano olives, and ¼ cup of sliced red onion. Sprinkle ¼ teaspoon of kosher salt over the ingredients. Gently toss everything together using a spatula.

Carefully drizzle the prepared salsa verde over the mixed salad base. Using a spatula, toss the salad gently to coat each ingredient with the dressing.

Once combined, sprinkle in 2 tablespoons of parmesan shavings, folding them into the salad lightly. If desired, gently add about 225 g of drained albacore tuna for an extra boost.

Transfer your Italian White Bean Salad onto a serving platter. Garnish with additional fresh herbs and a drizzle of olive oil. Pair this refreshing salad with crusty bread.