Name: Marinated White Beans with Burrata and Fresh Herb Dressing Recipe
Prep time: 10 min
Total time: PT-497167H23M5S
Cuisine: Mediterranean
Ingredients: 1/2 cup olive oil (or olive 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; 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; 8 ounces burrata cheese; Toasted sourdough, for serving

Ingredients

Dressing Ingredients

1/2 cup olive oil (or olive 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 Ingredients

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
8 ounces burrata cheese
Toasted sourdough, for serving

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Instructions

MAKE DRESSING: Whisk together the olive oil, champagne vinegar, chopped parsley, dill, chives, Dijon mustard, grated garlic, lemon zest, kosher salt, and fresh cracked black pepper until the mixture is emulsified. Adjust seasoning with additional salt as needed.
MASSAGE KALE: Add the finely chopped kale to a large bowl along with a tablespoon of the dressing. Massage the kale with your hands until it starts to wilt, soften, and turns bright green, which helps reduce its bitterness.
GATHER SALAD INGREDIENTS: To the bowl with kale, add the drained and rinsed cannellini beans, marinated artichoke quarters, chopped sun-dried tomatoes, thinly sliced shallot, sliced Castelvetrano olives, and drained capers.
DRESS + TOSS: Pour half of the remaining dressing over the salad ingredients. Toss everything gently but thoroughly to ensure all components are well coated with the dressing.
LET IT CHILL: Cover the bowl and refrigerate the salad for at least one hour to allow flavors to meld and develop fully.
FINISH AND SERVE: Before serving, toss the salad once more with the remaining dressing. Transfer it to a serving platter, break the burrata cheese over the top, drizzle with extra olive oil, and season with additional salt and pepper if desired.
SERVE WITH TOASTED SOURDOUGH: Serve the salad alongside toasted sourdough bread for a complete and satisfying dish.
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Notes

This salad can be made a day ahead; just keep the burrata separate until serving for the freshest presentation.
If you prefer a less tangy dressing, reduce the champagne vinegar to 2 tablespoons and adjust to taste.
Substitute kale with spinach or arugula for a different leafy green texture and flavor.
Use a high-quality extra-virgin olive oil for the best flavor in the dressing and drizzling.
To keep the salad vegan, omit the burrata or replace it with a plant-based cheese alternative.

Author: Madelynn
Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Salad
Method: No-Cook
Cuisine: Mediterranean
Diet: Vegetarian