Pin This I threw this together on a sweltering August afternoon when the thought of turning on the stove made me want to flee to the nearest gelato shop. My friend Sofia had just returned from Tuscany with a bag of dried oregano and stories about lazy lunches under olive trees. We raided my fridge, pulled out whatever looked colorful, and ended up with something that tasted like vacation in a bowl. No heat, no fuss, just chopping and tossing while we caught up over iced espresso.
The first time I brought this to a potluck, someone asked if I'd ordered it from a deli. I took that as the highest compliment. It was a backyard gathering in late spring, and this salad sat on the table next to grilled sausages and a mountain of focaccia. People kept coming back for seconds, and by the end of the night, the bowl was scraped clean. One guest scribbled the ingredients on a napkin before leaving.
Ingredients
- Cannellini beans: These creamy white beans hold their shape beautifully and soak up the dressing without turning mushy, rinse them well to wash away any tinny taste from the can.
- Italian salami: I use Genoa or soppressata for their peppery bite, slice it thin and then into strips so you get a little in every forkful.
- Provolone cheese: The sharp, slightly smoky flavor cuts through the richness of the beans, and small cubes distribute better than big chunks.
- Cherry tomatoes: Halve them so their sweet juice mingles with the dressing, and try to find the ripest ones you can.
- Roasted red bell pepper: I buy jarred when I am lazy, but homemade roasted peppers add a subtle char that makes the whole salad deeper.
- Red onion: Slice it as thin as you can manage, the sharpness mellows as it sits in the dressing.
- Cucumber: Adds a cool, watery crunch that balances the salty elements, peel it if the skin is tough.
- Black olives: I prefer Kalamata or Gaeta for their meaty texture, but any pitted black olive works in a pinch.
- Fresh parsley: Do not skip this, it brightens everything and makes the salad taste alive.
- Extra-virgin olive oil: Use something fruity and green, not the stuff you save for frying, it is the backbone of the dressing.
- Red wine vinegar: Sharpness that wakes up your palate, do not swap it for balsamic or the balance shifts too sweet.
- Dried oregano: A little goes a long way, crush it between your fingers before adding to release the oils.
- Garlic powder: Easier than mincing fresh garlic and it disperses evenly, but use the good stuff, not the stale jar from 2019.
Instructions
- Prep the Base:
- Toss the rinsed beans, salami strips, provolone cubes, tomatoes, roasted pepper, onion, cucumber, olives, and parsley into a large bowl. Use your hands if you want, it is faster and you can feel when everything is evenly mixed.
- Make the Dressing:
- Combine the olive oil, vinegar, oregano, garlic powder, salt, and pepper in a small jar with a lid and shake it hard until it emulsifies into a cloudy, golden liquid. If you do not have a jar, whisk it in a bowl, but shaking is more fun.
- Dress and Toss:
- Pour the dressing over the salad and fold it gently with a big spoon or your hands, making sure every ingredient gets coated. Taste a bean and a piece of salami together to check if you need more salt or a splash more vinegar.
- Rest and Serve:
- Let it sit for at least 10 minutes so the flavors can get acquainted, or chill it for an hour if you have time. Serve it cool or at room temperature, with an extra drizzle of olive oil and a handful of torn parsley on top.
Pin This One evening, I made a double batch of this for a dinner party and forgot to serve it until dessert was already on the table. We ended up eating it at midnight with the last of the wine, standing around the kitchen counter, and everyone agreed it tasted even better after sitting for hours. It became the kind of accidental tradition where something unplanned turns into the best part of the night.
How to Make It Your Own
This salad is forgiving and adaptable. Swap the salami for marinated artichokes if you want it vegetarian, or use mozzarella instead of provolone for a milder taste. I have added chickpeas alongside the cannellini when I needed to stretch it for more people, and tossed in pepperoncini when I wanted extra heat. Some days I throw in a handful of arugula right before serving for a peppery green note.
Serving and Pairing Ideas
I love this as part of an antipasto spread with cured meats, marinated vegetables, and a basket of warm focaccia. It also works beautifully as a side to grilled chicken or fish, or as a light lunch on its own with a hunk of crusty bread. Pour a chilled Pinot Grigio or a crisp Vermentino alongside, and you have got yourself a meal that feels like a weekend even if it is Tuesday.
Storage and Make-Ahead Tips
This salad keeps well in the fridge for up to three days, and honestly, it improves after a night of marinating. Store it in an airtight container and give it a good stir before serving, as the dressing may settle. If you are making it ahead, hold off on adding the parsley until just before serving so it stays bright and fresh.
- Add a squeeze of lemon juice before serving if it tastes a little flat after sitting.
- Bring it to room temperature for about 20 minutes before serving for the best flavor.
- Pack it in a jar for lunch, it travels beautifully and does not get soggy.
Pin This This salad has become my go-to when I want something satisfying without the drama of a full kitchen session. It reminds me that the best meals are often the ones that come together without a plan, just good ingredients and a little bit of hunger.
Recipe Q&A
- → What beans are used in this salad?
Cannellini beans are used, providing a creamy texture that pairs well with the other ingredients.
- → Can the salami be substituted?
Yes, for a vegetarian option, you can omit the salami or replace it with marinated artichoke hearts.
- → What type of cheese complements this salad?
Provolone cheese is used for its mild and slightly tangy flavor, cut into small cubes.
- → How is the dressing made?
The dressing combines extra-virgin olive oil, red wine vinegar, dried oregano, garlic powder, salt, and freshly ground black pepper, whisked together until blended.
- → Is this dish suitable for gluten-free diets?
Yes, all ingredients are naturally gluten-free, but it’s wise to check packaged items for any cross-contamination.
- → What herbs add freshness to the salad?
Freshly chopped parsley adds vibrant flavor and a bright, herbal note to the dish.