Pin I threw this salad together on a Sunday afternoon when unexpected guests showed up, and I had almost nothing planned. I opened the pantry, spotted a can of cannellini beans, and remembered the little packet of salami my neighbor had given me from her Italian deli trip. What started as a panic move turned into one of those dishes people ask me to bring to every gathering now. It's proof that some of the best recipes happen when you're just working with what you have and a little bit of instinct.
The first time I made this for my book club, I watched everyone go back for seconds before we even opened the novel. Someone said it reminded her of summer in Tuscany, and I didn't have the heart to tell her I'd never been. But that's the magic of antipasto, it carries a sense of place even when you're just standing in your own kitchen, tossing things in a bowl while the evening light slants through the window.
Ingredients
- Cannellini beans: These creamy white beans are the backbone of the salad, make sure to rinse them well to wash away the canned liquid and any excess sodium.
- Italian salami: Use a good quality salami with visible fat marbling, it adds richness and a slightly peppery bite that defines the whole dish.
- Provolone cheese: Go for aged provolone if you can find it, the sharper flavor stands up beautifully to the vinegar and doesn't get lost among the other ingredients.
- Cherry tomatoes: Halve them so they release a little juice and mingle with the dressing, creating pockets of sweetness throughout the salad.
- Roasted red bell pepper: Jarred is fine here, just drain them well and pat dry so they don't water down your dressing.
- Red onion: Slice it as thin as you can manage, the bite mellows as it sits in the dressing and adds just the right sharpness.
- Cucumber: I like to leave the skin on for color and crunch, but peel it if yours is waxy or bitter.
- Black olives: Kalamata or any briny olive works, they bring that salty punch that makes antipasto feel complete.
- Fresh parsley: Don't skip this, it brightens everything and makes the salad taste alive instead of flat.
- Extra-virgin olive oil: Use something you'd happily dip bread into, the flavor really shows up here.
- Red wine vinegar: This is what gives the dressing its tangy backbone, balance it with the oil and taste as you go.
- Dried oregano: A little goes a long way, it ties the whole thing back to that classic Italian flavor.
- Garlic powder: I prefer powder here over fresh because it distributes evenly and doesn't overpower.
Instructions
- Combine the base:
- In a large bowl, toss together the beans, salami, provolone, tomatoes, roasted pepper, onion, cucumber, olives, and parsley. Let your hands do the work, it's easier to mix gently and evenly that way.
- Make the dressing:
- In a small jar or bowl, whisk the olive oil, vinegar, oregano, garlic powder, salt, and pepper until it's smooth and emulsified. Taste it on a piece of lettuce or bread, adjust now before it goes on the salad.
- Dress and toss:
- Pour the dressing over the salad and toss gently, making sure every ingredient gets coated. You want everything glossy but not swimming in liquid.
- Rest and taste:
- Let it sit for at least 10 minutes, longer if you have time. Taste again and add more salt, pepper, or a splash of vinegar if needed.
- Serve:
- Garnish with a sprinkle of fresh parsley or a drizzle of your best olive oil. Serve cold or at room temperature, both are wonderful.
Pin I remember bringing this to a potluck where someone had made an elaborate lasagna, and by the end of the night, my bowl was empty and theirs still had half left. It's not about being fancy, it's about knowing what flavors belong together and letting them do their thing. That night, I realized that sometimes the simplest dish on the table is the one people remember.
How to Store and Serve Leftovers
This salad keeps beautifully in the fridge for up to three days, covered tightly. The flavors deepen as it sits, though the vegetables may soften a bit. I actually prefer it the next day, when everything has had time to marry together. Just give it a quick toss before serving and maybe a splash of olive oil to wake it up.
Swaps and Substitutions
If you don't eat pork, try turkey salami or skip the meat entirely and add marinated artichoke hearts or roasted chickpeas for body. Mozzarella works in place of provolone, though it's milder. You can also swap white beans for chickpeas if that's what you have, the texture is different but still delicious. Fresh basil instead of parsley gives it a sweeter, more summery vibe.
What to Serve It With
This salad shines alongside crusty Italian bread, the kind you can tear with your hands and use to mop up any leftover dressing. It also pairs beautifully with grilled chicken, a simple pasta, or as part of a larger antipasto spread with cured meats and cheeses. I've served it at brunches, picnics, and weeknight dinners, and it always fits right in.
- Serve it in individual cups or jars for a portable lunch or party appetizer.
- Double the dressing recipe and keep extra in the fridge for quick salads throughout the week.
- Add a pinch of red pepper flakes to the dressing if you like a little heat.
Pin This is the kind of recipe that makes you look like you put in more effort than you did, and I'm completely fine with that. Keep the ingredients on hand, and you'll always have something bright and satisfying to pull together when life gets busy or guests show up unannounced.
Recipe Q&A
- → Can I make this salad vegetarian?
Yes, simply omit the salami or replace it with marinated artichoke hearts for added flavor and texture.
- → What cheese works best in this salad?
Provolone cheese adds a mild, tangy flavor, but mozzarella can be used as a softer, milder alternative.
- → How should I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 2 days, then toss gently before serving.
- → Can I prepare this in advance?
Yes, prepare the ingredients and dressing separately, then combine just before serving to maintain freshness.
- → What pairs well with this salad?
It pairs well with crusty Italian bread and a light white wine such as Pinot Grigio to complement its vibrant flavors.