Italian Antipasto Bean Salad (Printable Version)

Vibrant Italian salad with cannellini beans, salami, provolone, and crisp vegetables tossed in zesty dressing.

# What You'll Need:

→ 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

# Steps:

01 - In a large bowl, combine the cannellini beans, salami, provolone, cherry tomatoes, roasted red bell pepper, red onion, cucumber, olives, and parsley.
02 - In a small bowl or jar, whisk together the olive oil, red wine vinegar, oregano, garlic powder, salt, and black pepper until well combined.
03 - Pour the dressing over the salad ingredients and toss gently to coat evenly.
04 - Taste and adjust seasoning if needed. Chill for 10 minutes if desired before serving.
05 - Serve garnished with extra parsley or a drizzle of olive oil.

# Expert Advice:

01 -
  • It comes together in the time it takes to uncork a bottle of wine, no cooking required.
  • Every bite has contrast: creamy beans, salty meat, tangy cheese, and crisp vegetables that actually stay crisp.
  • You can make it hours ahead and it only gets better as the flavors mingle in the fridge.
  • It works as a side dish, a packed lunch, or a full meal if you pair it with good bread.
02 -
  • Do not overdress the salad at first, you can always add more but you cannot take it back once it is soupy.
  • If the onion tastes too sharp, soak the slices in cold water for five minutes before adding them.
  • Let the salad come to room temperature before serving if it has been in the fridge, cold mutes the flavors.
03 -
  • Use a mix of green and black olives for more complexity if you have them on hand.
  • Toss in a spoonful of capers for a briny punch that cuts through the richness.
  • If you like it spicier, add a pinch of red pepper flakes to the dressing.
  • Always taste before serving and adjust, sometimes it needs just a tiny bit more salt or acid to sing.
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