Prepare the vegetables and salami

• Finely dice the tomatoes, cucumber and red onion.
• Dice the salami.

Mix the salad base

• Add the parsley, basil, salt, pepper, lemon juice and olive oil to the bowl.
• Give everything a good mix.

Fold in the beans and chill

• Fold in the rinsed and drained cannellini beans.
• Refrigerate so the flavors meld together.

Toast the baguette

• Slice the baguette and place the slices on a baking tray.
• Brush with olive oil and sprinkle with garlic powder.
• Toast until golden.

Assemble and serve

• Spoon the white beans and salami over the burrata.
• Serve with the toasted baguette slices.