Drain and rinse cannellini beans and set aside.

Wash cherry tomatoes and cut in half. Add to a bowl and sprinkle with about ½ teaspoon kosher salt.

In a small bowl, zest 1 lemon and squeeze in about 2 tablespoons of the juice. Mince garlic cloves and add to the bowl, along with more kosher salt (about ½ teaspoon) and cracked black pepper (about ¼ to ½ teaspoon).

Stir dressing components together and drizzle in olive oil while continuously whisking to bring the dressing together.

Roll up basil leaves and cut into small strips. Sprinkle onto the tomatoes and add the drained and rinsed beans to the bowl. Sprinkle in pine nuts and stir in dressing, until salad is well coated.

Serve immediately at room temperature for optimal flavor.