Italian antipasto bean salad (Printer-Friendly)

Hearty cannellini beans, salami, provolone and fresh veggies tossed in zesty Italian 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, 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.

# Expert Suggestions:

01 -
  • It comes together in 15 minutes with zero cooking, making it perfect for those days when your kitchen feels more like a prep station than a cooking space.
  • The combination of creamy beans, salty salami, and tangy cheese creates a flavor balance that somehow tastes both light and deeply satisfying.
  • It actually gets better as it sits, the dressing softening the vegetables just enough while the flavors deepen and mingle together.
02 -
  • The dressing ratio matters more than you'd think—too much vinegar and it becomes sharp and one-note, so always taste and adjust before committing to the full amount.
  • Don't dress this salad more than an hour or two before serving, or the vegetables will start to break down and the beans will absorb all the dressing, leaving it looking tired rather than vibrant.
  • If you're making it ahead, keep the dressing separate and add it just before serving for the crispest, freshest result.
03 -
  • Don't skimp on the olive oil quality in the dressing—this is a raw preparation where the oil is tasted directly, so it deserves to be something you actually enjoy eating by the spoonful.
  • If your salami is particularly fatty or rich, slightly less of it can actually make the salad feel more balanced, so taste as you go rather than dumping in the full amount automatically.
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