Italian Antipasto Bean Salad (Print Version)

Hearty salad with cannellini beans, salami, provolone, and crisp veggies tossed in a tangy Italian dressing.

# Ingredient List:

→ 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

# Steps:

01 - In a large bowl, combine the cannellini beans, salami, provolone, cherry tomatoes, roasted red pepper, red onion, cucumber, olives, and parsley.
02 - In a small jar or bowl, whisk together the olive oil, red wine vinegar, oregano, garlic powder, salt, and black pepper until well combined.
03 - Pour the dressing over the salad ingredients and toss gently to coat everything evenly.
04 - Taste and adjust seasoning if needed. Chill for 10 minutes if desired before serving.
05 - Serve garnished with extra parsley or a drizzle of olive oil.

# Helpful Hints:

01 -
  • It comes together in 15 minutes flat, which means you can make it while your guests are settling in with drinks.
  • The beans give you real substance without feeling heavy, making it perfect for that awkward space between appetite and main course.
  • It tastes even better the next day when the dressing has had time to work its magic into every ingredient.
02 -
  • Don't dress the salad more than a few hours ahead if it needs to stay crisp; the acid will start breaking down the vegetables and beans turn soggy, which isn't terrible but changes the whole texture of the experience.
  • The quality of your olive oil and vinegar matters more here than anywhere else, since there's nowhere to hide in a salad this simple; cheap oil will taste cheap no matter what else you do.
03 -
  • Buy your salami from a real deli counter where they'll slice it fresh and paper-thin, which makes a noticeable difference in how it distributes through the salad.
  • Make the dressing in a jar and shake it hard before pouring; emulsifying the oil and vinegar even briefly changes the texture and how it coats everything.
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