Italian Antipasto Bean Salad (Printable)

Hearty Italian salad with cannellini beans, salami, provolone, fresh vegetables, and zesty olive oil dressing.

# What You’ll Need:

→ Beans

01 - 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 - 1/2 cup roasted red bell pepper, sliced
06 - 1/4 cup red onion, thinly sliced
07 - 1/2 cup cucumber, diced
08 - 1/4 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 - 1/2 tsp garlic powder
14 - 1/2 tsp salt
15 - 1/4 tsp freshly ground black pepper

# How To Make It:

01 - In a large bowl, mix cannellini beans, salami, provolone, cherry tomatoes, roasted red pepper, red onion, cucumber, olives, and parsley until evenly distributed.
02 - Whisk olive oil, red wine vinegar, oregano, garlic powder, salt, and black pepper in a small bowl or jar until emulsified.
03 - Pour dressing over salad components and toss gently to ensure all ingredients are coated.
04 - Taste and modify seasoning if necessary; refrigerate for 10 minutes prior to serving if preferred.
05 - Plate the salad garnished with additional parsley or a drizzle of olive oil.

# Expert Advice:

01 -
  • It comes together in the time it takes to set the table, no cooking required.
  • Every bite has texture contrast, creamy beans against crisp cucumber and salty salami.
  • It tastes even better after sitting for an hour, so you can make it ahead without worry.
  • You can scale it up or down without any fuss, perfect for picnics or solo lunches.
02 -
  • Rinsing the beans is non-negotiable, that canned liquid can make the whole salad taste metallic and dull.
  • Don't overdress it all at once, you can always add more but you can't take it back once it's soggy.
  • If you're making this ahead, hold back the parsley and cucumber until just before serving so they stay fresh and crisp.
03 -
  • Let the salad come to room temperature before serving, cold mutes the flavors and you'll miss the full effect of the dressing.
  • Use a jar with a tight lid to shake the dressing instead of whisking, it emulsifies faster and you'll have one less bowl to wash.
  • If your red onion is too sharp, soak the slices in cold water for five minutes and pat them dry before adding.
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