Marinated White Beans and Burrata Salad with Fresh Herbs Recipe
A vibrant and refreshing Marinated White Beans and Burrata salad that combines tender cannellini beans, marinated artichokes, sun-dried tomatoes, kale, and Castelvetrano olives dressed in a zesty, herbaceous vinaigrette and topped with creamy burrata. Perfect as a light meal or a crowd-pleasing appetizer to serve with toasted sourdough.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Dressing
- 1/2 cup olive oil (or olive oil from the sun-dried tomatoes) + more for drizzling
- 1/4 cup champagne vinegar
- 2 tablespoons fresh chopped parsley
- 2 tablespoons fresh chopped dill
- 2 tablespoons fresh chopped chives
- 1 tablespoon Dijon mustard
- 2 cloves garlic, grated on a microplane
- 2 teaspoons lemon zest
- Kosher salt
- fresh cracked black pepper
Salad
- 1 cup finely chopped kale
- 2 (15 ounce) cans cannellini beans, drained and rinsed
- 12 ounce jar marinated artichoke quarters, drained and roughly chopped
- 1/2 cup julienne-cut, oil-packed sun-dried tomatoes, chopped
- 1 shallot, halved and thinly sliced
- 10.6 ounce jar pitted Castelvetrano olives, drained and sliced
- 3.5 ounce jar capers, drained
To Serve
- 8 ounces burrata cheese
- Toasted sourdough bread
Instructions
- Make Dressing: Whisk together the olive oil, champagne vinegar, fresh chopped parsley, dill, chives, Dijon mustard, grated garlic, lemon zest, and a couple pinches of kosher salt and black pepper until the ingredients emulsify into a smooth vinaigrette. Adjust seasoning with additional salt as needed to balance flavors.
- Massage Kale: Place the finely chopped kale in a large bowl and add a tablespoon of the dressing. Massage the kale by squeezing and rubbing it gently with your hands until it softens, wilts, and turns a vibrant bright green, which helps tenderize the tough leaves and enhances flavor absorption.
- Assemble Salad Ingredients: Add the drained and rinsed cannellini beans, chopped marinated artichoke quarters, chopped sun-dried tomatoes, thinly sliced shallot, sliced Castelvetrano olives, and drained capers directly into the bowl with the massaged kale.
- Dress and Toss: Pour half of the prepared dressing over the salad ingredients and toss thoroughly to ensure all components are well coated with the vibrant vinaigrette.
- Chill: Cover the bowl and refrigerate the dressed salad for at least one hour to allow the flavors to meld and the beans to absorb the dressing beautifully.
- Final Toss and Serve: Before serving, toss the salad with the remaining dressing for an extra burst of flavor. Transfer the salad to a serving platter.
- Add Burrata and Finish: Gently break the burrata over the top of the salad, drizzle with a bit more olive oil, and season with salt and freshly cracked black pepper to taste. Serve the salad alongside toasted sourdough bread for a satisfying textural contrast.
- Enjoy and Share: Delight in this fresh, herby, and creamy salad, perfect for gatherings or a light meal. If you loved the recipe, consider leaving a 5-star rating and review to share the love!
Notes
- Massaging the kale is crucial to soften its texture and reduce bitterness for a more enjoyable salad.
- Using the olive oil from the sun-dried tomatoes adds an extra layer of flavor to the dressing if available.
- Allowing the salad to chill helps the flavors marry and the beans soak up the dressing, enhancing taste.
- For a vegan option, omit the burrata or replace with a plant-based cheese.
- Serve with freshly toasted sourdough for the best crunch and contrast.
- This salad can be made a day ahead for improved flavor but add burrata just before serving.
