Take your salad game to a whole new level with this deliciously elegant yet simple Charred Broccolini and Cannellini Salad with Burrata. It will be a winning side at your next gathering and can easily stand on its own as an entrée.
Oh how I love summer and all the veggies and fruit that come with it. I’ve been kind of obsessing over beautiful salads lately, and before I take a little blogging break for vacay I had to share this Charred Broccolini and Cannellini Salad with Burrata. Inspo for this salad came from Food & Wine’s most recent issue where they share amazing ways to serve up salads for dinner. I took liberties in making changes and adding other ingredients, and that’s the beauty of making things your own. Hope you do the same!
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Making Charred Broccolini and Cannellini Salad with Burrata
If you’re not already familiar with broccolini, it’s that lanky vegetable with smaller florets that may appear like baby broccoli. It’s actually a cross between broccoli and Chinese broccoli, which is more leafy. Compared to the flavor of regular broccoli, broccolini is milder and less bitter with more of a sweet, earthy taste. Nonetheless, broccoli can be substituted here. Just make sure to cut the stems fairly thin.
Cartons of shishito peppers and cherry tomatoes made their way into my tote bag when combing the farmers market so they’re adding a pop of color and flavor to the salad as well. Lots of fresh basil and tarragon also adds some herby brightness.
I always grab one of my cast iron skillets when looking to get a good char or sear. It never disappoints. The key is to work in batches rather than overcrowd the pan. You want as much surface area of the food to be on the skillet. Plus, if you overload the pan, your ingredients will steam rather than caramelize.
The broccolini and shishito peppers went in together in batches. About 3 minutes per side will do the trick to get that charred flavor and remain crisp-tender. The cannellini beans followed to get more crispy texture in the salad, which perfectly complemented the creamy burrata.
Once the broccolini, peppers, and beans have had their turn in the skillet, grab a large platter and start arranging! I fanned the broccolini around the outside, piled the beans in the middle and topped them with the burrata, tomatoes and shishitos. All you need is another drizzle of evoo, a good squeeze of lemon juice and lots of freshly grated parm and black pepper. Grab the plates and forks and dig in!
Hope you love this as much as we do, and you’re having a fabulous summer full of beautiful, seasonal food. Eat well, gang! Cheers!! xx, Kim
Entrée Salad Inspiration
Summer’s bounty offers a vast variety of inspo to create healthy and delicious salads that are a quick and easy to pull together. Check these out!
- Grilled Farmers Market Salad w/ Halloumi & Adobo Chicken
- Grilled Shrimp Garden Salad w/ Sesame Lime Dressing
- Citrus Salad with Avocado & Goat Cheese
- Smoked Salmon Spinach Salad w/ Lemon Dijon Vinaigrette
- Corn & Quinoa Salad w/ Cilantro Lime Dressing (by Olive & Mango)
Charred Broccolini and Cannellini Salad with Burrata
- 1 ½ pounds broccolini, trimmed and thick stems halved lengthwise
- 4 ounces shishito peppers
- 8 tablespoons extra-virgin olive oil, divided
- Kosher or sea salt and black ground pepper
- 2 15- ounce cans cannellini or navy beans, drained, rinsed, and patted dry
- 2 red hot cherry chile peppers, minced
- 2 garlic cloves, minced
- 2 tablespoons each chopped fresh basil and tarragon
- 8 ounces burrata cheese
- 4 ounces cherry tomatoes, halved
- ¼ cup parmesan cheese
- ½ teaspoon black pepper
- 4 lemon wedges
- Toss together broccolini, shishito peppers and 3 tablespoons oil in a large bowl until coated. Season with salt and pepper.
- Heat a large skillet over medium-high until very hot. Add 1 tablespoon olive oil.
- Working in batches, cook the broccolini and peppers in a single layer about 3 minutes per side until charred and crisp tender.
- After broccolini and peppers are done cooking, carefully wipe skillet clean and heat 1 tablespoon oil over medium-high heat.
- Add half of the beans and spread in an even layer. Cook, without stirring, until outer skins of beans begin to crisp and brown slightly, about 2 minutes.
- Stir in chile and garlic. Cook until fragrant, about 1 minute more. Transfer to a medium bowl.
- Repeat procedure with 1 tablespoon oil and remaining beans.
- Arrange broccolini and peppers on a large platter or shallow bowl. Spread the beans in the middle of the platter. Place burrata in center of the beans.
- Scatter the halved cherry tomatoes. Sprinkle with parmesan and black pepper.
- Drizzle with remaining tablespoon of oil and serve with lemon wedges. Enjoy!
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