Marinated White Bean Salad + Burrata

These marinated white beans with burrata come together in about 20 minutes of active time. Then the fridge does the rest. White beans, artichoke hearts, olives, shallot, and capers swim in a punchy herb dressing, all topped with creamy burrata and served with crusty sourdough.

The dense bean salad that will make you forget every sad desk lunch you’ve ever eaten.

• This recipe is SO easy. Like – easy, easy. Whisk the dressing, toss everything in a bowl, and let the fridge work its magic while you do literally anything else.
• We’re talking cannellini beans, briny Castelvetrano olives and capers, tangy sun-dried tomatoes, artichoke hearts, and a pile of fresh herbs, all dressed in a garlicky champagne vinaigrette and finished with a big ball of burrata. And crusty sourdough to sop up all the leftover dressing that drips to the bottom of the serving platter. It’s a lot, and it’s perfect.

Here’s what you’ll need.

Here’s how it all comes together.

MAKE MARINADE/DRESSING. Whisk together the olive oil, champagne vinegar, parsley, dill, chives, Dijon, garlic, lemon zest, salt, and pepper until emulsified. Taste and adjust seasoning.

MASSAGE KALE. Add the kale to a large bowl with a tablespoon of dressing and massage it until it starts to soften and wilt.

GATHER SALAD INGREDIENTS. Add the beans, artichoke hearts, sun-dried tomatoes, shallot, olives, and capers to the bowl.

DRESS + TOSS. Pour in half the dressing and toss until everything is coated.

LET IT CHILL. Refrigerate for at least an hour. When you’re ready to serve, add the remaining dressing and transfer to a serving platter.

SERVE + ENJOY. Break the burrata over the top, drizzle with olive oil, season with Kosher salt, and serve with toasted sourdough.

Things I learned while testing this recipe.

• The chill time is non-negotiable. An hour at the very least and ideally overnight. The beans and veggies need time to soak up the dressing and really marinate in it.
• Massaging the kale sounds like extra work, but it takes 60 seconds and completely changes the texture. Don’t skip it!
• Use the oil from the sun-dried tomato jar in your dressing. It’s already seasoned and packed with flavor. Free upgrade!
• Castelvetrano olives are specifically what you want here. They’re buttery and mild in a way that balances all the other briny elements. You’re welcome to use other olives, but you may find them too salty for this dish.
• Let the burrata sit out for 30 minutes or so before topping the salad with it. This ensures the center will be soft and the cheese itself will be more flavorful.

It’s better as leftovers. You’re welcome.

• This dense bean salad is at its very best after an overnight rest in the fridge. Everything marinates together, the beans absorb the dressing, and the flavors meld in a way that’s hard to explain but easy to eat.
• That’s why this is one of my favorite meal prep recipes. It’s delicious on its own, served with burrata and bread, or it’s the perfect side for your favorite protein! Think air fryer salmon, lemon butter fish, or Greek grilled chicken.
• Transfer leftovers to an airtight container and refrigerate for up to 4 days. The salad actually gets better on day 2 as the beans and vegetables continue to soak up the dressing overnight. Keep the burrata separate if you have any left, and add fresh before serving.

Here’s what I’d serve with this.

• creamy cauliflower + carrot soup
• easy tomato basil soup
• honey mustard salmon
• crispy garlic bread
• street corn flatbread pizza

More easy salad recipes for your eating pleasure.