Pin I was standing in my kitchen one Saturday afternoon, staring at leftover salami and a can of beans, wondering what to do with them. My neighbor had just dropped off a basket of cherry tomatoes from her garden, and suddenly it clicked. I threw everything into a bowl with whatever I had in the fridge, dressed it quickly, and tasted something that felt like a sunny afternoon in Rome. That chaotic, improvised moment became this salad, and now I make it whenever I need something bright and satisfying without turning on the stove.
The first time I brought this to a potluck, my friend Maria, who grew up in Tuscany, took one bite and said it reminded her of her nonnas pantry lunches. She told me stories about how her grandmother would pull together meals like this from whatever was on hand, always with beans, always with good olive oil, always with love. I felt like I had accidentally stumbled into something timeless, and now I think of Maria every time I toss this salad together.
Ingredients
- Cannellini beans: These creamy white beans are the soul of the salad, soft enough to soak up dressing but sturdy enough not to fall apart when you toss everything together.
- Italian salami: Use a good quality salami with a bit of spice and fat, it adds richness and a savory punch that makes the whole dish sing.
- Provolone cheese: Sharp and slightly tangy, provolone balances the richness of the salami and adds little pockets of creamy surprise.
- Cherry tomatoes: Halve them so their juices mingle with the dressing, creating little bursts of sweetness in every forkful.
- Roasted red bell pepper: Jarred ones work perfectly here, their smoky sweetness adds depth without any extra work.
- Red onion: Slice it thin and soak in cold water for a few minutes if you want to mellow the bite, but I like a little sharpness.
- Cucumber: Adds crunch and freshness, cutting through the richness of the cheese and salami beautifully.
- Black olives: Briny and earthy, they tie all the Italian flavors together in a way that feels natural and complete.
- Fresh parsley: Dont skip this, it brightens everything and makes the salad taste alive and vibrant.
- Extra-virgin olive oil: Use the good stuff, you can taste it here and it makes all the difference.
- Red wine vinegar: Sharp and tangy, it wakes up the beans and vegetables and brings everything into focus.
- Dried oregano: A little goes a long way, it whispers Italian countryside without shouting.
- Garlic powder: Easier than fresh garlic here and it distributes evenly throughout the dressing.
Instructions
- Gather and prep:
- Drain and rinse your beans well so they dont taste metallic or starchy. Slice the salami into thin strips, cube the cheese, and chop all your vegetables into bite-sized pieces that feel generous but not clunky.
- Combine the base:
- Toss the beans, salami, provolone, tomatoes, peppers, onion, cucumber, olives, and parsley into a large bowl. Dont be shy, let everything tumble together and get acquainted.
- Make the dressing:
- In a small jar or bowl, whisk together the olive oil, red wine vinegar, oregano, garlic powder, salt, and black pepper until it looks smooth and emulsified. Taste it, it should be bold and bright because it has a lot of ingredients to wake up.
- Dress and toss:
- Pour the dressing over the salad and use your hands or a big spoon to gently toss everything until every bean and vegetable glistens. Be gentle so the cheese and tomatoes stay intact.
- Taste and rest:
- Taste a spoonful and adjust the salt or vinegar if it needs more punch. Let it sit for at least 10 minutes so the flavors can settle and blend, or chill it for up to an hour if you have time.
Pin One summer evening, I served this salad on my tiny balcony with a loaf of warm bread and a bottle of cold Pinot Grigio. My friend leaned back in his chair, looked at the bowl, and said, This is what food should always feel like. Simple, honest, and good. I knew exactly what he meant, and I realized this salad had become more than a recipe, it was a reminder that the best meals dont need to be complicated.
How to Serve This Salad
I love piling this into a shallow serving bowl and setting it out with a crusty baguette or focaccia for scooping. It also works beautifully alongside grilled chicken or fish, or even spooned over crisp romaine leaves for a heartier presentation. If youre feeding a crowd, double the recipe and watch it disappear faster than you expect.
Making It Your Own
This salad is endlessly flexible, so dont be afraid to swap ingredients based on what you have. I have used chickpeas instead of cannellini, fresh mozzarella instead of provolone, and even added marinated artichokes or roasted zucchini when I had them on hand. The key is balancing creamy, salty, tangy, and crunchy elements, everything else is just a happy variation.
Storage and Make-Ahead Tips
This salad keeps beautifully in the fridge for up to three days, and honestly, it tastes even better the next day when everything has had time to marinate together. Store it in an airtight container and give it a gentle stir before serving. If the dressing has settled, add a quick drizzle of olive oil and a splash of vinegar to wake it back up.
- Let the salad come to room temperature before serving for the best flavor.
- If making ahead, add the parsley and a final drizzle of olive oil right before you serve.
- Pack it in individual jars for easy grab and go lunches that look as good as they taste.
Pin This salad has saved me on busy weeknights, impressed guests at dinner parties, and made me feel like I was eating well even when I had no time to cook. I hope it does the same for you.
Recipe Q&A
- → Can I make this without meat?
Yes, omit the salami or replace it with marinated artichoke hearts for a vegetarian twist.
- → What kind of beans are best for this dish?
Cannellini beans are ideal due to their creamy texture and mild flavor that complements the other ingredients.
- → How should the dressing be prepared?
Whisk together extra-virgin olive oil, red wine vinegar, dried oregano, garlic powder, salt, and black pepper until emulsified.
- → Can I use a different cheese?
Provolone is recommended, but mozzarella can be used as a milder alternative.
- → What pairs well with this salad?
Enjoy alongside crusty Italian bread and a light white wine, such as Pinot Grigio, for a complete experience.
- → Is this salad gluten-free?
Yes, as long as all packaged ingredients are verified gluten-free to avoid cross-contamination.