Pin it There's something about summer gatherings in my kitchen that always circles back to this salad. One afternoon, I had friends stopping by and only thirty minutes to pull together something that felt special, and this bean salad emerged from what I had on hand—creamy cannellini beans, some really good salami I'd been saving, and a handful of vegetables crying out to be used. The simplicity of throwing it together belied how satisfying it became, with each forkful hitting different notes of salt, tang, and richness all at once.
I learned something unexpected when I made this for my neighbor's dinner party—she mentioned halfway through eating that she'd never realized beans could taste this bright and alive. That comment stuck with me because I'd always thought of salads as either heavy or forgettable, but something about this combination of creamy beans against crisp vegetables and the zesty dressing shifted my entire perspective on what a starter could do.
Ingredients
- Cannellini beans (2 cups, drained and rinsed): These mild, creamy beans are the backbone of the salad, and rinsing them thoroughly removes the starchy liquid that can make the dressing taste dull.
- Italian salami (100 g, sliced thin): The salty, savory strips provide bursts of flavor and richness that make every bite interesting.
- Provolone cheese (100 g, cubed): Cut into small cubes so they meld with the other ingredients rather than sitting separately; provolone's subtle tang is gentler than sharper cheeses.
- Cherry tomatoes (1 cup, halved): Fresh and bright, they contribute both juice and sweetness that balance the salty components.
- Roasted red bell pepper (1/2 cup, sliced): These come already roasted in most grocery stores, saving time and lending a subtle smoky sweetness.
- Red onion (1/4 cup, thinly sliced): Slice it thin so the bite mellows slightly and distributes evenly throughout rather than overpowering.
- Cucumber (1/2 cup, diced): The crunch keeps the salad from becoming monotonous in texture and adds refreshing cool notes.
- Black olives (1/4 cup, halved): Briny and bold, use good quality ones since they're a featured ingredient and their flavor carries weight.
- Fresh parsley (2 tbsp, chopped): This brightens everything at the end and adds a visual pop of green.
- Extra-virgin olive oil (3 tbsp): Use one you actually like drinking because it becomes the foundation of the dressing; cheaper oils turn bitter when combined with vinegar.
- Red wine vinegar (2 tbsp): The acidity wakes up the beans and ties all the elements together.
- Dried oregano (1 tsp): Italian dried oregano has a particular earthiness that defines this dressing.
- Garlic powder (1/2 tsp): Fresh garlic would overpower such a simple dressing, so powder is the right call here.
- Salt and black pepper (1/2 tsp and 1/4 tsp): Taste as you go because every brand of beans and cheese varies slightly in saltiness.
Instructions
- Gather and prepare everything:
- Drain and rinse your beans under cold water, shaking off excess moisture. Dice your vegetables into pieces roughly the same size so they cook and dress evenly, and slice the salami into thin strips so it doesn't dominate.
- Build the base in a large bowl:
- Combine the beans, salami, provolone, tomatoes, pepper, red onion, cucumber, olives, and parsley all in one place. At this point it looks like a jumble, but that's exactly right.
- Make the dressing together:
- In a small jar, add the olive oil, red wine vinegar, oregano, garlic powder, salt, and pepper. Screw the lid on tight and shake for about thirty seconds until it emulsifies slightly and looks cohesive rather than separated.
- Toss gently and taste:
- Pour the dressing over everything and toss with a light hand, just enough to coat the vegetables without breaking up the beans or cheese. Taste a forkful and adjust salt or vinegar if it needs it—this is your moment to make it perfect for your palate.
- Rest and serve:
- Let it sit for ten minutes if you have time so the flavors meld, or serve it immediately if your guests are hungry. A final garnish of fresh parsley or a light drizzle of olive oil on top makes it feel intentional.
Pin it The moment I knew this salad had staying power was when I made it for a potluck where everyone brought their usual suspects—casseroles and desserts—and this simple arrangement of beans and vegetables disappeared first. Someone asked for the recipe, then someone else, and I realized how rare it is to feel proud of something so straightforward.
Why This Works as an Appetizer
An appetizer should awaken the appetite without filling you up, and this salad does exactly that. The combination of creamy beans and crisp vegetables creates interesting texture contrasts, while the salty salami and briny olives act like flavor hooks that make people reach for another forkful. The acidity from the vinegar cleanses the palate between bites, preparing your mouth for whatever comes next.
Making It Your Own
The skeleton of this recipe is flexible enough to adapt to what you have and what you're in the mood for. I've swapped the provolone for fresh mozzarella on warmer days, added roasted chickpeas instead of salami when cooking for vegetarians, and once threw in some roasted pine nuts because I had them sitting around and they added a nutty richness that surprised everyone. The dressing stays constant, though, because that balance of oil, vinegar, and oregano is what makes everything feel intentionally Italian rather than random.
- Try marinated artichoke hearts instead of salami for a vegetarian twist that maintains the savory depth.
- Add capers or pepperoncini if you want extra tang and a little heat alongside the briny olives.
- Serve alongside crusty bread and a chilled Pinot Grigio to round out the experience.
Storage and Make-Ahead Notes
This salad actually improves if you make it a few hours ahead or even the night before because the beans continue absorbing the dressing and the flavors marry together. Store it in the refrigerator in a covered container, and give it a gentle toss before serving because the dressing may separate slightly as it sits. If you're bringing it somewhere, pack the components separately and assemble it just before serving to keep the vegetables at their crispest, or embrace the softer, more marinated version if that's what you prefer.
Pin it This salad has become my answer to the question "What should I bring?" because it arrives looking generous and feels thoughtful without demanding anything from the host's kitchen. There's something honest about food that tastes good because of good ingredients and simple technique rather than complexity.
Recipe Q&A
- → Can I make this dish vegetarian?
Yes, you can omit the salami or replace it with marinated artichoke hearts to keep the dish flavorful and suitable for vegetarians.
- → What cheese works best for this salad?
Provolone is recommended for its flavor and texture, but mozzarella can be used as a milder alternative.
- → Is it necessary to chill the salad before serving?
Chilling for about 10 minutes allows the flavors to meld, but it can also be served immediately if preferred.
- → What can I add for extra tanginess?
Pepperoncini or capers can be added to introduce a sharper, tangy note to the salad.
- → What sides pair well with this dish?
Crusty Italian bread and a light white wine, such as Pinot Grigio, complement the flavors nicely.