Ingredients

• 2 ounce white beans (cannellini), drained and rinsed
• 1 cup bulgur wheat
• 1.5 cup water, hot
• 4 Roma tomatoes, diced
• 1 English cucumber, diced
• 1 red bell pepper, diced
• 1 red onion, finely diced
• 1 cup fresh parsley, finely chopped
• 0.5 cup fresh mint, finely chopped
• 0.25 cup fresh dill, finely chopped
• 0.33 cup extra-virgin olive oil
• 3 tablespoon fresh lemon juice
• 1 tablespoon red wine vinegar
• 2 clove garlic, minced
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 8 ounce burrata cheese, torn into pieces
• 0.25 cup kalamata olives, pitted and halved

Steps

1. Pour hot water over bulgur in a medium bowl, stir once, and let it rehydrate undisturbed for 15 minutes.
2. While the bulgur hydrates, finely dice the Roma tomatoes, English cucumber, red bell pepper, and red onion.
3. Finely chop the fresh parsley, mint, and dill.
4. Mince the garlic cloves.
5. In a small bowl, whisk together the lemon juice, red wine vinegar, minced garlic, kosher salt, and black pepper.
6. While whisking, slowly drizzle in the extra-virgin olive oil until fully emulsified.
7. Fluff the rehydrated bulgur with a fork and transfer to a large mixing bowl.
8. Add the drained white beans, diced tomatoes, cucumber, bell pepper, and red onion to the bulgur.
9. Pour the lemon vinaigrette over the grain and bean mixture.
10. Gently fold in the fresh parsley, mint, dill, and halved kalamata olives until evenly distributed.
11. Divide the salad among four bowls or plates.
12. Top each portion with torn burrata cheese just before serving.