Italian Antipasto Bean Salad (Printer View)

A vibrant antipasto with creamy beans, savory salami, provolone, and crisp vegetables in Italian dressing.

# Components:

→ Beans

01 - 1 can (15 oz) cannellini beans, drained and rinsed

→ Meats & Cheese

02 - 3.5 oz Italian salami, sliced into thin strips
03 - 3.5 oz provolone cheese, cut into small cubes

→ Vegetables

04 - 1 cup cherry tomatoes, halved
05 - 1/2 cup roasted red bell pepper, sliced
06 - 1/4 cup red onion, thinly sliced
07 - 1/2 cup cucumber, diced
08 - 1/4 cup pitted black olives, halved
09 - 2 tbsp fresh parsley, chopped

→ Dressing

10 - 3 tbsp extra-virgin olive oil
11 - 2 tbsp red wine vinegar
12 - 1 tsp dried oregano
13 - 1/2 tsp garlic powder
14 - 1/2 tsp salt
15 - 1/4 tsp freshly ground black pepper

# Method:

01 - In a large bowl, combine the cannellini beans, salami, provolone cheese, cherry tomatoes, roasted red pepper, red onion, cucumber, black olives, and parsley.
02 - In a small jar or bowl, whisk together the olive oil, red wine vinegar, dried oregano, garlic powder, salt, and black pepper until fully blended.
03 - Pour the dressing over the salad mixture and gently toss to coat all components evenly.
04 - Taste and adjust seasoning as necessary. Chill the salad for 10 minutes if desired to meld flavors before serving.
05 - Garnish with additional parsley or a drizzle of olive oil and serve fresh.

# Expert Advice:

01 -
  • It comes together in fifteen minutes with zero cooking, which means more time enjoying the people around your table.
  • The combination of creamy beans, salty salami, and bright vinegar creates a flavor balance that keeps you reaching for another forkful.
  • It actually tastes better the longer it sits, making it the perfect dish to prep ahead when you want to seem effortless.
02 -
  • Don't skip rinsing the canned beans; that starchy liquid will make your salad gummy and turn the vinegar muddy.
  • The dressing should taste bright and slightly aggressive on its own; it will mellow as it coats everything, so don't hold back on the vinegar.
  • Prep everything ahead if you want, but don't dress the salad until thirty minutes before serving or the vegetables will start to give up their water.
03 -
  • Toast dried oregano in a dry pan for thirty seconds before adding it to your dressing; it releases oils and tastes more alive.
  • If your salami is too thick, layer it on a cutting board and slice it at a sharp angle to make thinner, more elegant strips.
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