🍅 Tuscan White Bean, Burrata & Pancetta Salad
Tuscan White Bean, Burrata & Pancetta Salad is a beautiful Italian-inspired salad featuring creamy cannellini beans, heirloom tomatoes, fresh burrata cheese, crispy pancetta, toasted pine nuts, basil, and a bright lemon olive oil dressing.
Inspired by the rustic flavors of Tuscany and the fresh produce of California wine country, this hearty salad is perfect for summer lunches, outdoor entertaining, winery picnics, and healthy Mediterranean-style dining. Fresh, colorful, and packed with flavor, this elegant salad celebrates simple ingredients at their finest. https://www.tretaylor.com
An Italian Love Letter from California Wine Country
There are some recipes that transport you to another place with a single bite.
This is one of them.
While spending time in California wine country, I often find myself inspired by the flavors of France and Italy. The vineyards, rolling hills, fresh produce, and relaxed pace of life feel wonderfully familiar to anyone who has ever dreamed of wandering through Tuscany or enjoying a long lunch beneath a vine-covered terrace.
This salad is my little wink to Italy.
Creamy cannellini beans, juicy heirloom tomatoes, fresh basil, toasted pine nuts, and crispy pancetta come together beneath a cloud-like ball of fresh burrata cheese. Finished with good olive oil, fresh lemon, and a sprinkle of flaky sea salt, every ingredient is allowed to shine.
The beauty of this recipe is its simplicity.
Nothing is hidden.
Nothing is complicated.
Every ingredient earns its place on the plate.
The creamy white beans make the salad hearty and satisfying. The heirloom tomatoes bring sweetness and sunshine. The burrata adds luxurious richness. Crispy pancetta contributes the perfect savory crunch, while fresh basil and toasted pine nuts provide the unmistakable aroma and texture that make Italian food so memorable.
Scattered with a few edible flowers from the garden and served alongside a slice of garlic toast and a chilled glass of wine, this is the kind of meal that reminds us that life's greatest pleasures are often the simplest.
It's rustic.
It's elegant.
And it's absolutely delicious.
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Yield
4 entrée salads
Preparation Time
20 minutes
Cook Time
10 minutes
Total Time
30 minutes
Ingredients
For the Salad
2 cans (15 ounces each) cannellini beans, drained and rinsed
4 large heirloom tomatoes, chopped
1 large ball burrata cheese
4 ounces pancetta, diced
¼ cup pine nuts
¼ cup fresh basil chiffonade
2 tablespoons fresh parsley, chopped
Mixed edible flowers for garnish (optional)
Flaky sea salt
Fresh cracked black pepper
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Lemon Olive Oil Dressing
¼ cup extra virgin olive oil
Juice of 1 Meyer lemon
1 teaspoon Dijon mustard
1 teaspoon honey
Sea salt to taste
Fresh cracked pepper
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Directions
Toast the Pine Nuts
Place the pine nuts in a dry skillet over medium heat.
Stir frequently until lightly golden and fragrant.
Remove immediately and set aside.
Crisp the Pancetta
Add diced pancetta to a skillet over medium heat.
Cook until golden brown and crisp, approximately 5 to 7 minutes.
Transfer to a paper towel-lined plate.
Prepare the Dressing
Whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper.
Set aside.
Assemble the Salad
Arrange the cannellini beans across a large serving platter.
Scatter the heirloom tomatoes over the beans.
Sprinkle with basil and parsley.
Add the toasted pine nuts.
Scatter the crispy pancetta throughout the salad.
Place the burrata in the center of the platter.
Drizzle with the lemon olive oil dressing.
Finish with flaky sea salt, black pepper, and edible flowers.
To Serve
Bring the platter directly to the table and allow guests to break into the burrata and mix it gently into the salad before serving.
Nomad Kitchen Notes
The better the tomatoes, the better the salad. Seek out heirloom varieties whenever possible.
Burrata is a fresh Italian cheese with a creamy center that melts beautifully into the salad.
Pancetta provides a wonderful savory crunch without overpowering the delicate flavors.
This salad is best enjoyed slightly chilled, not ice cold.
Serve with warm garlic toast or a rustic baguette to soak up every last drop of dressing and burrata.
