Save There's something about opening a can of beans on a lazy afternoon that makes you feel productive without actually trying. My friend Marco brought a bag of Italian meats and cheeses to my place once, and instead of the usual pasta, I threw together this salad in fifteen minutes. He was skeptical until the first bite—suddenly everyone was reaching for seconds, and I realized I'd stumbled onto something genuinely special that required almost no cooking.
I made this for a potluck once and watched people keep coming back to the bowl, thinking it was something more complicated. The beauty is that it looks intentional and tastes elegant, but you're really just tossing things together. That's when I understood why Italian cooking gets it right—simplicity done properly feels like generosity.
Ingredients
- Cannellini beans (2 cups): These mild, creamy beans are the backbone—rinse them well to remove the starchy liquid that can make everything cloudy.
- Italian salami (100 g): Slice it thin so it stays tender; thick chunks get chewy in a way that throws off the whole balance.
- Provolone cheese (100 g): Cut into small cubes so they soak up the dressing rather than staying aloof.
- Cherry tomatoes (1 cup): Halve them lengthwise if they're large so the flavors distribute evenly throughout the salad.
- Roasted red bell pepper (1/2 cup): Buy the jarred kind if you're short on time—it's already sweet and silky.
- Red onion (1/4 cup): Slice it paper-thin and don't skip this; it brings a sharpness that wakes everything up.
- Cucumber (1/2 cup): Dice it small and add it last if you're not serving immediately, or it'll release water and dilute the dressing.
- Black olives (1/4 cup): Halve them so they don't roll around and feel out of proportion to everything else.
- Fresh parsley (2 tbsp): This matters more than you'd think—it adds a fresh green note that brightens the whole thing.
- Extra-virgin olive oil (3 tbsp): Don't use the cheap stuff here; this is where it makes a real difference in flavor.
- Red wine vinegar (2 tbsp): The acidity cuts through the richness and pulls all the flavors together.
- Dried oregano (1 tsp): Crush it between your fingers as you add it to release the oils.
- Garlic powder (1/2 tsp): A small amount goes a long way; too much and it becomes one-note.
- Salt and black pepper: Taste as you go—the olives and salami are already salty, so ease in gradually.
Instructions
- Gather everything in one bowl:
- Combine the drained beans, salami strips, provolone cubes, cherry tomatoes, roasted pepper, red onion, cucumber, olives, and parsley in a large mixing bowl. Don't worry about it looking perfect at this stage—you're just getting everything in one place.
- Make the dressing:
- In a small jar or bowl, whisk together the olive oil, red wine vinegar, oregano, garlic powder, salt, and pepper until the vinegar stops separating and everything turns slightly creamy. Taste it straight from the whisk—it should punch you with bright acidity and herbaceous warmth.
- Toss gently and taste:
- Pour the dressing over everything and toss with your hands or a large spoon, moving slowly so you don't break up the beans. Give it a taste and adjust the salt and pepper; sometimes the salami requires you to add less than you'd expect.
- Let it rest (optional but recommended):
- Chilling for ten minutes lets the flavors marry and the beans soak up the dressing. If you're serving it right away, that works too—the salad is good either way, just different.
Save I served this at a dinner party where everyone was tired and nobody had energy for conversation, but somehow this salad got people talking about food and memories and summers in Italy they'd never actually been to. That's when I learned that the simplest things often feel the most like home.
Why This Works as an Appetizer
Antipasto salads are built on contrast—creamy against crisp, salty against bright, soft against firm. Each element holds its own flavor while somehow making everything else taste better. Serve it in a wide, shallow bowl so people can see all the components and feel like they're choosing something thoughtful rather than just grabbing salad.
Keeping It Fresh Through the Day
If you're making this ahead for a picnic or gathering, the key is separation. Keep the dressing in a small container and dress the salad no more than thirty minutes before serving. The beans and hardy vegetables hold up beautifully, but the cucumber and tomatoes will start releasing water if they sit too long, which dilutes everything. The salami also tastes best when it hasn't been marinating all day in the acid.
Variations Worth Trying
This salad is so forgiving that you can make it your own without losing what makes it work. Leave out the salami for a vegetarian version and add marinated artichoke hearts for that savory depth. Swap the provolone for fresh mozzarella if that's what you have, or use capers and pepperoncini for extra tang and complexity. The structure stays solid no matter what you choose.
- Add white beans or chickpeas if you want more protein and don't have salami on hand.
- A generous pinch of red pepper flakes works if you like heat without having to add anything else.
- Shaved fennel adds a bright, licorice-like note that pairs surprisingly well with the salty meats.
Save This is the kind of recipe that teaches you that sometimes the most memorable meals come from not trying too hard. It's one of those dishes that gets better the more you make it, not because you're doing anything differently, but because you stop second-guessing yourself and just trust the process.
Cooking Questions & Answers
- → What type of beans are used in this salad?
Cannellini beans provide a creamy texture and mild flavor that complements the other ingredients.
- → Can the salami be substituted for a vegetarian option?
Yes, you can omit the salami or replace it with marinated artichoke hearts for a vegetarian version.
- → What kind of cheese works best in this salad?
Provolone cheese is recommended, but mozzarella can be used as a mild alternative.
- → How is the dressing prepared?
The dressing combines extra-virgin olive oil, red wine vinegar, dried oregano, garlic powder, salt, and freshly ground black pepper whisked together until well blended.
- → What are suggested accompaniments to serve with this dish?
It pairs well with crusty Italian bread and a light white wine such as Pinot Grigio.