Save I threw this salad together on a scorching afternoon when turning on the oven felt impossible. I had a wedge of provolone left over from a cheese board, some salami in the deli drawer, and a can of beans I'd been meaning to use. The whole thing came together while my kitchen windows were wide open, a breeze rattling the blinds, and within minutes I had something colorful, satisfying, and completely unpretentious on the table.
I brought a big bowl of this to a backyard gathering once, thinking it was just filler alongside grilled chicken and pasta. By the end of the night, the bowl was scraped clean and three people had asked for the recipe. One friend stood by the table with a fork, eating it straight from the dish between conversations, claiming it was too good to waste on a plate.
Ingredients
- Cannellini beans: These creamy white beans hold their shape beautifully and soak up the dressing without turning mushy, rinse them well to avoid any tinny aftertaste.
- Italian salami: I use a good quality Genoa or soppressata for deep flavor, slice it thin and then into strips so you get a little in every forkful.
- Provolone cheese: Sharp provolone adds a tangy bite that balances the richness of the salami, cut it into small cubes so it mingles with the beans.
- Cherry tomatoes: Halve them to release their juice into the salad, they add sweetness and a pop of color.
- Roasted red bell pepper: I use jarred for convenience, but if you roast your own the smoky sweetness is even better.
- Red onion: Slice it as thin as you can, the sharpness mellows as it sits in the dressing.
- Cucumber: Adds a cool, crisp contrast to the savory elements, no need to peel if the skin is tender.
- Black olives: I prefer Kalamata or oil-cured for a briny punch, but any pitted olive works.
- Fresh parsley: A handful of chopped parsley brightens everything and makes the salad taste alive.
- Extra-virgin olive oil: Use a fruity, grassy oil, this is where the dressing gets its body.
- Red wine vinegar: The acidity cuts through the richness and ties all the flavors together.
- Dried oregano: Classic Italian herb that smells like summer, crush it between your fingers before adding.
- Garlic powder: Easier than fresh garlic here and distributes evenly without overwhelming.
- Salt and black pepper: Season generously, beans need more salt than you think.
Instructions
- Combine the salad base:
- In a large bowl, toss together the beans, salami, provolone, tomatoes, roasted pepper, onion, cucumber, olives, and parsley. Everything should look colorful and a little chaotic, that means you are doing it right.
- Make the dressing:
- In a small jar or bowl, whisk the olive oil, vinegar, oregano, garlic powder, salt, and pepper until it emulsifies into a glossy, cohesive dressing. Taste it on a piece of bread or a bean, it should be bold and tangy.
- Dress and toss:
- Pour the dressing over the salad and toss gently with a big spoon or clean hands, making sure every ingredient gets coated. Be gentle so the beans and cheese stay intact.
- Adjust and rest:
- Taste and add more salt, pepper, or vinegar if needed. Let it sit for at least 10 minutes so the flavors can marry, or chill it for up to an hour if you have time.
- Serve:
- Spoon into bowls or onto a platter, garnish with a little extra parsley or a drizzle of olive oil. Serve it cool or at room temperature with crusty bread on the side.
Save The first time I made this for myself on a quiet weeknight, I ate it out of the mixing bowl standing at the counter, barefoot, with a glass of cold white wine. It felt indulgent in the best way, proof that good food does not have to be complicated or precious, just fresh and balanced and eaten exactly when you want it.
Make It Your Own
If you want a vegetarian version, leave out the salami and add marinated artichoke hearts or sun-dried tomatoes for that same savory depth. You can also swap the provolone for fresh mozzarella or even crumbled feta, both work beautifully. For extra heat, toss in sliced pepperoncini or a pinch of red pepper flakes with the dressing.
Serving and Pairing
This salad shines as an antipasto on its own, but I have also served it alongside grilled chicken, tucked it into pita pockets, and spooned it over greens for a bigger meal. It pairs perfectly with a chilled Pinot Grigio or Vermentino, something crisp and light that does not compete with the bold flavors.
Storage and Leftovers
The salad keeps well in the fridge for up to two days, though the cucumbers may soften slightly. I actually prefer it the next day when everything has soaked up the dressing and the flavors have deepened. Just give it a quick stir and taste for seasoning before serving again.
- Store in an airtight container to keep the vegetables crisp.
- Add fresh parsley or a drizzle of olive oil right before serving leftovers.
- If making ahead, hold back the cucumber and add it just before serving to maintain crunch.
Save This salad has earned a permanent spot in my summer rotation, the kind of recipe I turn to when I want something vibrant and satisfying without any fuss. I hope it becomes that for you too.
Questions & Answers
- → Can I prepare this salad ahead of time?
Yes, it can be prepared a few hours in advance and chilled. This allows the flavors to meld, enhancing the taste.
- → What can I substitute for salami?
For a vegetarian option, you can omit salami or replace it with marinated artichoke hearts or roasted vegetables.
- → How should the salad dressing be mixed?
Whisk olive oil, red wine vinegar, oregano, garlic powder, salt, and pepper until well combined. Toss gently with the salad ingredients.
- → Is this dish gluten-free?
Yes, all ingredients are naturally gluten-free. Always check packaged goods to avoid cross-contamination.
- → Can mozzarella be used instead of provolone?
Absolutely, mozzarella can replace provolone for a milder cheese flavor without altering the texture significantly.