Save There's something about a proper antipasto that stops you mid-conversation. Years ago, at a tiny trattoria outside Milan, I watched an older woman arrange salami, cheese, and beans on a plate with the kind of care most people reserve for art. She caught me staring and laughed, sliding a fork my way. That moment stuck with me—not because it was fancy, but because she'd turned five minutes of simple ingredients into something that felt like generosity. Now, whenever I make this version at home, I'm chasing that same feeling.
I made this for a summer potluck where everyone else brought something that needed reheating, and I watched people come back to the salad bowl three times. One friend asked for the recipe right there, still chewing. That's when I knew it wasn't the individual ingredients—it was how they talked to each other, how the tang of vinegar woke up the creaminess of the beans, how the salami added that salty whisper that made you want another bite.
Ingredients
- Cannellini beans (2 cups, drained and rinsed): These are the backbone—creamy without being mushy, and they soak up dressing like they were made for it. Canned is fine; no shame in that.
- Italian salami (100 g, thinly sliced): Get the good stuff if you can, something with a little spice to it. The thin strips matter because they distribute flavor through every bite.
- Provolone cheese (100 g, small cubes): It's sharper than mozzarella but not aggressive—exactly what this salad needs. Cut it smaller rather than larger so it blends in naturally.
- Cherry tomatoes (1 cup, halved): Pick ones that feel heavy for their size; they'll have more juice and flavor.
- Roasted red bell pepper (1/2 cup, sliced): Jarred is perfectly acceptable and actually preferable here because they're already soft and ready.
- Red onion (1/4 cup, thinly sliced): The sharpness mellows as it sits in the dressing, but thin slices mean it won't overpower.
- Cucumber (1/2 cup, diced): Add this right before serving if you have the time, so it stays crisp and doesn't get soggy.
- Black olives (1/4 cup, pitted and halved): Their brininess is essential—don't skip them trying to lighten things up.
- Fresh parsley (2 tbsp, chopped): This brightens everything at the last second, so keep some aside for garnish.
- Extra-virgin olive oil (3 tbsp): This is where quality matters. Use something you'd actually taste on bread.
- Red wine vinegar (2 tbsp): It's the acid that brings everything into focus.
- Dried oregano (1 tsp): Rub it between your fingers before adding so it releases its oils and flavor.
- Garlic powder (1/2 tsp), salt (1/2 tsp), black pepper (1/4 tsp): These three make sure nothing tastes flat or one-dimensional.
Instructions
- Gather and prep everything:
- Line up your ingredients like you're about to start. Drain and rinse the beans under cold water—this removes the starchy liquid that would make the salad gummy. Slice your salami thin, cube your cheese, and get your vegetables ready.
- Build the base:
- Dump the beans, salami, provolone, tomatoes, pepper, onion, cucumber, olives, and parsley into a large bowl. Don't overthink the arrangement; this isn't a composed plate. You're just getting everything in one place.
- Make the dressing in a jar:
- Pour the oil, vinegar, oregano, garlic powder, salt, and pepper into a small jar and shake hard for about 10 seconds. You want it emulsified but not thick—it should look glossy and cohesive. A whisk works too if you prefer.
- Dress and toss gently:
- Pour the dressing over everything and use two spoons or salad servers to toss until every piece glistens. Taste a bite—you might want more salt or vinegar depending on your mood and your ingredients.
- Rest and serve:
- You can eat it right away, but 10 minutes in the fridge lets the flavors get to know each other. Finish with a scatter of fresh parsley and a drizzle of good olive oil if you're feeling generous.
Save My neighbor once told me she served this to her in-laws and her mother-in-law asked for seconds. For her, that was a small miracle. Food like this—simple, honest, no pretension—sometimes does more than feed people. It gives them permission to relax.
When to Make This
This is a summer salad at heart, when tomatoes are actually good and red peppers come from somewhere other than climate-controlled warehouses. That said, I've made it in February using jarred roasted peppers and the best cherry tomatoes I could find, and it still hit right. The beauty is that it works for potlucks, weeknight dinners, lunches you pack the night before, or that moment when friends text and say they're coming over in an hour. It travels well, tastes better the next day after everything has married in the dressing, and it looks more impressive than the effort it took.
Playing with Variations
If you want to make it vegetarian, trade the salami for marinated artichoke hearts or roasted chickpeas—something with enough personality to stand in. I've switched provolone for aged mozzarella when that's what I had, and it shifts the whole tone in a good way. Pepperoncini or capers add another layer of tang if you're drawn to pickled things. Some people throw in white beans instead of cannellini, or mix the two. There's no single right answer here; what matters is that you're playing with ingredients you actually like.
Serving and Storage
This salad is best served at room temperature or just barely chilled, because cold mutes the flavor of good olive oil and cheese. It lasts three days in the fridge if you keep the dressing separate and dress it fresh each time, though honestly it's never made it past day two in my house. Crusty Italian bread alongside makes it a complete meal; a light white wine like Pinot Grigio pairs beautifully if you're that kind of cook. This is the kind of thing you can set out and let people help themselves, no plating required, which means less work for you and more time to actually enjoy people's company.
- Make the dressing the morning of if you're preparing ahead, then combine everything an hour before serving.
- If the salad sits and seems dry, it just needs a splash more vinegar and olive oil to come back to life.
- Keep the fresh parsley and a drizzle of good oil in reserve to finish it right before people eat.
Save This isn't restaurant food, and it doesn't pretend to be. It's the kind of dish that reminds you why people gather around food in the first place—not for fancy plating, but for flavor and generosity and a moment together.
Recipe FAQs
- → What beans are used in this salad?
Cannellini beans provide a creamy texture and mild flavor that pairs well with the savory meats and cheeses.
- → Can I make this salad vegetarian?
Yes, simply omit the salami or substitute it with marinated artichoke hearts for a vegetarian version.
- → What kind of cheese is included?
Provolone cheese cut into small cubes adds a rich, slightly tangy taste to the salad.
- → How should the dressing be prepared?
Whisk together extra-virgin olive oil, red wine vinegar, dried oregano, garlic powder, salt, and black pepper until well combined before tossing with the salad ingredients.
- → Is this salad gluten-free?
Yes, all ingredients are naturally gluten-free. However, always verify packaged items to avoid cross-contamination.
- → Can I add other vegetables to this salad?
Absolutely! Ingredients like pepperoncini, capers, or additional fresh herbs can enhance the flavor profile.