Save There's something about assembling a salad that doesn't require any cooking that makes you feel like you've uncovered a kitchen secret. My neighbor Marco once brought over a version of this antipasto salad on a humid summer evening, and I watched him toss everything together in about ten minutes while we chatted about his garden. The way the beans soaked up that bright vinaigrette, how the salami got a little softer and more flavorful as it sat—it completely changed how I thought about what a substantial salad could be.
I made this for a potluck once where I knew nothing else would be cold and fresh, and it disappeared faster than the warm pasta dishes. Someone even asked for the recipe while eating it straight from the serving bowl, which is always the highest compliment.
Ingredients
- Cannellini beans: Drain and rinse them well—this removes the starchy liquid that would make your dressing cloudy and dilute the flavors.
- Italian salami: Slice it thin so it releases its flavor throughout the salad instead of sitting as thick chunks.
- Provolone cheese: Cut into small cubes so every forkful gets a little cheese; if you cut it too large it feels separate from the rest.
- Cherry tomatoes: Halving them is worth the extra step because whole ones roll around and you end up with an uneven salad.
- Roasted red bell pepper: Buy it jarred if you want to keep things simple—the roasted ones have better texture than raw.
- Red onion: Slice it paper-thin and it becomes sweet and mild rather than harsh and biting.
- Cucumber: Dice it small so it distributes evenly and doesn't water down the dressing as it sits.
- Black olives: Pit them yourself if you can—jarred pitted ones sometimes taste a little metallic.
- Fresh parsley: Chop it just before serving so it stays bright green and doesn't turn dark from oxidation.
- Extra-virgin olive oil: Use one you actually like drinking because you're tasting it straight in the dressing.
- Red wine vinegar: This is the backbone of the flavor, so don't skip it or substitute white vinegar.
- Oregano, garlic powder, salt, and pepper: These are your flavor adjusters—taste as you go because different salami brands have different salt levels.
Instructions
- Gather everything in one place:
- Have all your ingredients prepped and ready to go before you start assembling. Dicing the vegetables takes a few minutes, and if they're sitting around they start to oxidize and lose their crispness.
- Build the salad base:
- Put the drained beans in your large bowl first, then add the salami, provolone, tomatoes, pepper, onion, cucumber, olives, and parsley. Toss gently with your hands a few times so everything is somewhat mixed but not compressed.
- Make the dressing:
- Put the olive oil, red wine vinegar, oregano, garlic powder, salt, and pepper in a jar and shake it hard for about ten seconds until it looks cloudy and emulsified. If you whisk it in a bowl instead, go slowly so the oil and vinegar actually combine rather than just coating the sides of the bowl separately.
- Bring it all together:
- Pour the dressing over the salad and use two large spoons or your hands to toss everything gently until each ingredient is coated. The whole thing should look glossy and smell intensely herbaceous.
- Taste and adjust:
- Taste a bite with all the components and adjust the salt and pepper—remember that the flavors will intensify a little as it sits, so season conservatively.
- Let it rest if you have time:
- If you can chill it for ten minutes, the flavors meld together and the beans absorb some of the dressing. If you're serving it right away, drizzle a little extra olive oil on top so it looks generous and professional.
Save I realized halfway through a dinner party that this salad actually improved as the evening went on—the flavors got brighter and more connected rather than fading. That's when I stopped worrying about timing and started making it an hour or two ahead, which honestly takes all the pressure off entertaining.
Why This Salad Feels Like Dinner
There's a misconception that salads are just side dishes or light appetizers, but this one is genuinely filling. The combination of beans for protein, cheese for richness, and vegetables for substance means you can eat a big bowl and feel satisfied. The salami adds such a savory, umami punch that you don't miss any heavier elements.
The Art of Letting It Sit
Unlike salads with delicate greens that wilt if you dress them too early, this one actually gets better as it rests. The dressing seeps into the beans, the flavors blend together, and the vegetables soften just slightly so they're easier to chew. I've started making these salads in the morning for evening gatherings because the timing pressure is completely eliminated.
Making It Your Own
The beauty of this salad is that it's flexible without becoming unrecognizable. You can swap proteins and cheeses based on what's in your kitchen, add different vegetables based on what looks good at the market, or adjust the dressing to your taste. The structure stays solid even when you improvise.
- If you want it vegetarian, marinated artichoke hearts or sun-dried tomatoes give you that salty, savory element that salami provides.
- Fresh mozzarella balls work beautifully if provolone isn't available, and they have a creamier texture that's equally delicious.
- A pinch of red pepper flakes stirred into the dressing adds heat without overwhelming the other flavors.
Save This salad somehow works as an appetizer before pasta, a light lunch with crusty bread, or part of a larger spread for a casual gathering. It's one of those recipes that proves the simplest ideas are often the most useful.
Recipe Questions & Answers
- → What beans are used in this salad?
Cannellini beans are the base of this salad, providing a creamy texture and mild flavor.
- → Can I make this salad vegetarian?
Absolutely. Simply omit the salami or replace it with marinated artichoke hearts for a vegetarian option.
- → What cheese complements this salad?
Provolone cheese adds a savory and slightly sharp flavor, but mozzarella can be used as a substitute.
- → How long does it take to prepare?
Preparation time is approximately 15 minutes with no cooking required.
- → What type of dressing is used?
A zesty Italian dressing made from extra-virgin olive oil, red wine vinegar, dried oregano, garlic powder, salt, and black pepper.
- → Can this salad be served cold?
Yes, chilling the salad for about 10 minutes before serving enhances the flavors and texture.