Name: Marinated White Beans + Burrata
Prep time: 20 min
Total time: 20 min
Cuisine: Greek
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; 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; Kosher salt; fresh cracked black pepper; 8 ounces burrata cheese + toasted sourdough for serving

Marinated White Beans + Burrata

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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.

Author: Kylie
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 20 minutes
Yield: 8 servings 1x
Category: Dinner, Lunch
Method: No Cook
Cuisine: Greek
Diet: Vegetarian

Ingredients

Units Scale

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
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
Kosher salt
fresh cracked black pepper
8 ounces burrata cheese + toasted sourdough for serving

Instructions

MAKE DRESSING. Whisk together the olive oil, champagne vinegar, parsley, dill, chives, Dijon, garlic, lemon zest, and a couple pinches of salt and pepper until emulsified. Season to taste with more salt as needed.
MASSAGE KALE. Add kale to a large bowl with a tablespoon of the dressing and massage until it starts to wilt, soften, and turn bright green.
GATHER SALAD INGREDIENTS. Add beans, artichoke hearts, sun-dried tomatoes, shallot, olives, and capers to the bowl.
DRESS + TOSS. Pour half the dressing over the salad and toss until everything is well coated.
LET IT CHILL. Refrigerate for at least an hour. When you’re ready to serve, toss salad with the remaining dressing, and transfer to a serving platter.
SERVE + ENJOY. Break the burrata over the top, drizzle with olive oil, season with salt and pepper, and serve with toasted sourdough.
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Notes

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.

Find it online: https://midwestfoodieblog.com/white-bean-salad/