Save There's something about standing in a sunny kitchen on a lazy afternoon, watching the light catch the ruby-red tomatoes you just halved, that makes you want to pull together something that tastes like Italy without turning on the stove. That's when this salad came into my life—not from a recipe book, but from a moment of wanting to impress without stress. A friend had just brought back incredible salami from a trip to Milan, and I remembered my grandmother tossing beans with whatever vegetables were waiting in the fridge, finishing everything with her best olive oil and a shake of oregano.
I made this for a dinner party once where I'd invited more people than I'd planned, and instead of panicking, I tripled the recipe and served it in a big ceramic bowl I found at a market years ago. Everyone kept going back to it between courses—it became the thing people remembered, not the pasta I'd spent three hours on. That's when I knew it belonged in regular rotation.
Ingredients
- Cannellini beans: The creamy foundation that makes this substantial enough to be a meal; drain and rinse them well so they're not cloudy and the flavors stay bright.
- Italian salami: Slice it thin so it curls slightly and releases its oils into the salad; good quality makes all the difference here.
- Provolone cheese: Cut into small cubes so they get coated in dressing and soften just enough; this is where the savory note comes from.
- Cherry tomatoes: Halve them so they nestle into the salad rather than rolling around; use the ones that feel heavy for their size.
- Roasted red bell pepper: Jarred is fine and honestly more reliable; drain well or pat dry so you're not introducing extra liquid.
- Red onion: Slice paper-thin and don't skip this; it adds a sharp bite that makes everything else taste more like itself.
- Cucumber: Dice it and use it the same day or it'll weep water; English cucumbers have fewer seeds if you're particular about texture.
- Black olives: Pitted ones save time; halve them so they're easier to find in each bite.
- Fresh parsley: Chop it just before you serve so it stays bright green and doesn't turn dark at the edges.
- Extra-virgin olive oil: This is where quality whispers through; don't use regular olive oil here.
- Red wine vinegar: The tang that holds everything together; it should smell sharp and alive.
- Dried oregano, garlic powder, salt, and pepper: These are your seasonings; oregano especially carries the whole Italian feeling.
Instructions
- Gather and prepare:
- Drain your beans and rinse them under cold water until the water runs clear. Slice the salami into thin strips, cube the cheese, and cut all your vegetables so they're roughly the same size and will cook evenly with the dressing.
- Build the base:
- In your largest bowl, combine the beans, salami, provolone, tomatoes, roasted pepper, red onion, cucumber, olives, and parsley. This is where you taste as you go and adjust the vegetables if something doesn't feel balanced to you.
- Make the dressing:
- In a small jar or bowl, whisk together the olive oil, vinegar, oregano, garlic powder, salt, and pepper until the oil and vinegar have emulsified slightly and the whole thing smells herbaceous and inviting. Don't rush this; let it become one unified flavor.
- Bring it together:
- Pour the dressing over everything and toss gently, making sure the beans and vegetables get coated without breaking them apart. Taste it and adjust the seasoning if it needs more salt, pepper, or a splash more vinegar.
- Rest and serve:
- Let it chill for at least ten minutes so the flavors meld, but don't go longer than a few hours or the vegetables start to soften too much. Serve with an extra grind of pepper and a drizzle of olive oil on top.
Save There's a quiet joy in making something this simple taste sophisticated, in watching people's faces when they taste it and realize there's no fuss behind it. That's the real magic of this salad.
Why This Works as a Starter
A proper antipasto should wake up your palate, not weigh it down, and this does exactly that. The brightness of the vinegar and the earthiness of the beans make your taste buds curious about what comes next. Serve it in small bowls or on a bed of greens if you want it to feel more refined, or let people help themselves from one big platter if the mood is casual.
Making It Your Own
This is one of those recipes that invites tinkering without breaking. I've added capers for extra brine, swapped in marinated artichoke hearts when I wanted something vegetarian, and once even threw in some pepperoncini because they were sitting in my pantry looking lonely. The bean and vinegar foundation is sturdy enough to hold whatever vegetables you're drawn to.
Serving and Storage
This salad is perfect alongside crusty bread and a light white wine like Pinot Grigio, or serve it on its own as a light lunch. It keeps covered in the refrigerator for up to three days, though the vegetables will soften slightly and the beans will soak up more dressing, which some people actually prefer.
- Make it the morning of if you're serving it for dinner and want everything crisp and bright.
- Bring it to potlucks in a glass container because it looks beautiful and people always ask for the recipe.
- If you make it vegetarian by omitting the salami, add an extra handful of olives or some marinated artichoke hearts to keep the richness balanced.
Save This is the kind of recipe that teaches you how simple, quality ingredients and a little attention to balance can create something that tastes like you spent hours. Make it once, and it becomes the dish you reach for whenever you need something that feels special without any drama.
Cooking Guide
- → Can I make this salad vegetarian?
Yes, simply omit the salami or substitute it with marinated artichoke hearts for a plant-based alternative.
- → How long should the salad chill before serving?
Chilling the salad for about 10 minutes allows the flavors to meld, but it can be served immediately if preferred.
- → What can I substitute for provolone cheese?
Mozzarella cubes work well as a milder cheese option, maintaining the creamy texture and flavor balance.
- → Is this dish suitable for a gluten-free diet?
Yes, all main ingredients are naturally gluten-free, but check packaged items for possible cross-contamination.
- → What dressing is used in this salad?
A simple blend of extra-virgin olive oil, red wine vinegar, dried oregano, garlic powder, salt, and black pepper provides a zesty Italian-style dressing.