Hearty beans, salami, provolone, and fresh veggies in a zesty Italian dressing for a vibrant starter.
# Components:
→ Beans
01 - 2 cups (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 - ½ cup roasted red bell pepper, sliced
06 - ¼ cup red onion, thinly sliced
07 - ½ cup cucumber, diced
08 - ¼ 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 - ½ tsp garlic powder
14 - ½ tsp salt
15 - ¼ tsp freshly ground black pepper
# Method steps:
01 - Place cannellini beans, salami, provolone, cherry tomatoes, roasted red pepper, red onion, cucumber, olives, and parsley in a large bowl.
02 - In a small jar or bowl, whisk together olive oil, red wine vinegar, oregano, garlic powder, salt, and black pepper until emulsified.
03 - Pour dressing over salad mixture and toss gently to ensure even coating.
04 - Taste and adjust seasoning as desired. Refrigerate for 10 minutes if preferred before serving.
05 - Garnish with additional parsley or a light drizzle of olive oil and serve promptly.
