Save I threw this together on a Wednesday night when I had friends coming over in twenty minutes and realized I had nothing ready. My fridge had random bits and pieces, a can of white beans in the pantry, and a hunch that it could all work. What came out of that bowl surprised everyone, including me. It tasted like something you'd get at a proper Italian deli, bright and satisfying, and I've been making it ever since.
I brought this to a potluck once and watched people come back for thirds. Someone asked if I'd taken a cooking class in Italy. I laughed because the whole thing was born out of hunger and convenience, not tradition. But that's the thing about good food, it doesn't need a backstory to make people happy.
Ingredients
- Cannellini beans: These creamy white beans soak up the dressing without falling apart, and rinsing them well makes all the difference in texture.
- Italian salami: Use the good stuff if you can, it adds a deep savory punch that cheap deli meat just won't give you.
- Provolone cheese: Sharp provolone is my favorite here, but even mild works if that's what you've got on hand.
- Cherry tomatoes: Halving them releases their juice into the salad and makes every bite a little sweeter.
- Roasted red bell pepper: Jarred is fine, just make sure to drain them well so the salad doesn't get soggy.
- Red onion: Slice it thin and soak it in cold water for a few minutes if the bite is too sharp for you.
- Cucumber: I like English cucumber because there are fewer seeds and the skin is tender enough to leave on.
- Black olives: Kalamata or any briny olive works beautifully, just pit them yourself if you have time.
- Fresh parsley: Flat leaf parsley has more flavor than curly, and it brightens everything up at the end.
- Extra virgin olive oil: This is where you want something fruity and green, not the stuff you cook with.
- Red wine vinegar: It gives the dressing that classic Italian tang without being too harsh.
- Dried oregano: A little goes a long way, and it ties all the flavors together like magic.
- Garlic powder: I know fresh garlic sounds better, but powder distributes more evenly and doesn't overpower.
Instructions
- Prep the ingredients:
- Drain and rinse your beans until the water runs clear, then let them sit in a colander while you chop everything else. This keeps them from diluting the dressing later.
- Combine the salad:
- Toss the beans, salami strips, provolone cubes, tomatoes, peppers, onion, cucumber, olives, and parsley into a large bowl. Use your hands if it feels right, it's faster and more fun.
- Make the dressing:
- Whisk together the olive oil, vinegar, oregano, garlic powder, salt, and pepper in a small jar or bowl until it looks smooth and emulsified. Taste it on a piece of lettuce or bread if you want to be sure.
- Dress and toss:
- Pour the dressing over the salad and toss gently but thoroughly so everything gets coated. You want every bite to taste balanced, not just the top layer.
- Rest and serve:
- Let it sit for at least ten minutes if you have time, the flavors marry and the beans absorb the dressing beautifully. Garnish with extra parsley or a drizzle of olive oil before serving.
Save My neighbor once told me this salad reminded her of summer trips to her nonna's village outside Naples. She said it tasted like sitting at a long table under grape vines with too much wine and not enough time. I don't know if my version is authentic, but I know it makes people feel something, and that's enough for me.
Making It Your Own
If you don't eat meat, swap the salami for marinated artichoke hearts or sun dried tomatoes. I've also used fresh mozzarella instead of provolone when I wanted something milder and creamier. Some people add chickpeas alongside the cannellini for more heft, and I've never regretted it. This salad is forgiving, so trust your instincts and use what you love.
Serving Suggestions
I like to serve this with a crusty baguette or focaccia for scooping, and it pairs beautifully with a chilled Pinot Grigio or Vermentino. It works as a starter before pasta, as a side at a barbecue, or even as a light lunch on its own. Leftovers keep well in the fridge for a day, though the vegetables soften a bit. Just give it a quick toss and maybe a splash more vinegar before serving again.
Storage and Make Ahead Tips
You can prep all the ingredients a few hours ahead and keep them separate in the fridge, then toss everything together right before serving. The dressing can be made up to three days in advance and stored in a jar, just shake it well before using. Once dressed, the salad is best eaten within a few hours, but it will still taste good the next day if you don't mind the vegetables losing a bit of their crunch.
- Store leftovers in an airtight container in the fridge for up to two days.
- If making ahead, keep the dressing separate and toss just before serving.
- Bring the salad to room temperature before serving for the best flavor.
Save This salad has become one of those recipes I make without thinking, the kind that feels like muscle memory. I hope it becomes that for you too, easy, delicious, and always ready when you need it.
Kitchen Help
- → Can I make this dish vegetarian?
Yes, simply omit salami or replace it with marinated artichoke hearts for a vegetarian alternative that maintains a savory flavor.
- → What cheese works best in this blend?
Provolone cheese adds a mild tang, but mozzarella can be substituted for a creamier texture without overpowering other ingredients.
- → How should I store leftovers?
Keep the salad in an airtight container in the refrigerator and consume within 2-3 days for optimal freshness and texture.
- → Can I add more vegetables to this dish?
Absolutely, ingredients like pepperoncini or capers add extra tang and complement the existing flavors well.
- → What is the best way to serve this dish?
Serve chilled or at room temperature, garnished with extra parsley or a drizzle of olive oil. It pairs excellently with crusty Italian bread and light white wines like Pinot Grigio.
- → Is this dish gluten-free?
Yes, when prepared as suggested, this dish contains no gluten. However, always verify packaged ingredients to avoid cross-contamination.