Save There was a Sunday afternoon last spring when I had nothing planned for dinner guests arriving in two hours. I opened the fridge and found a can of beans, some leftover salami from the week before, and a handful of vegetables that needed using. What started as panic turned into this salad, and it completely stole the show from the pasta I scrambled to make afterward. Now I keep these ingredients stocked because this dish has saved me more times than I can count.
I brought this to a potluck once, tucked between lasagnas and tiramisu, and worried it would look too plain. By the end of the night, my bowl was scraped clean and three people had texted asking for the recipe. One friend admitted she ate it straight from the fridge the next morning with a fork, standing at her counter in her pajamas. That is when I knew this salad had something special.
Ingredients
- Cannellini beans: These creamy white beans are the backbone of the salad. Rinse them well to wash away the starchy liquid, or they will make your dressing cloudy and dull.
- Italian salami: Use the good stuff if you can. Thin strips work better than cubes because they wrap around the other ingredients and spread their flavor everywhere.
- Provolone cheese: Sharp provolone has more personality than the mild kind. Cut it into small cubes so you get a little bit in every forkful.
- Cherry tomatoes: Halve them so their juices mingle with the dressing. If they are out of season, skip them rather than use sad, mealy ones.
- Roasted red bell pepper: Jarred is perfectly fine here. Just drain and pat them dry, or they will water down your salad.
- Red onion: Slice it thin as paper. If raw onion bites too sharp for you, soak the slices in cold water for five minutes and drain before adding.
- Cucumber: English cucumbers have fewer seeds and stay crunchier. Peel them if the skin is thick or bitter.
- Black olives: Kalamata olives bring more depth, but any pitted black olive works. Just make sure they are briny and not bland.
- Fresh parsley: Do not skip this. It brightens everything and makes the salad taste alive instead of heavy.
- Extra virgin olive oil: This is your flavor base. Use one you would happily dip bread into.
- Red wine vinegar: It cuts through the richness and wakes up all the other flavors. White wine vinegar works too, but red feels more Italian to me.
- Dried oregano: A little goes a long way. Too much and it tastes like pizza, which is not what we are going for.
- Garlic powder: Easier than fresh garlic here and it dissolves into the dressing without any sharpness.
Instructions
- Gather your ingredients:
- Lay everything out on your counter so you are not hunting through the fridge halfway through. Open the can of beans, drain them into a colander, and rinse under cold water until the water runs clear.
- Prep the vegetables and proteins:
- Halve the tomatoes, slice the onion thin, dice the cucumber into small pieces, and cut the roasted peppers into strips. Slice the salami into matchsticks and cube the provolone into bite sized pieces.
- Combine the salad base:
- Toss the beans, salami, cheese, tomatoes, peppers, onion, cucumber, olives, and parsley into a large bowl. Use your hands if you want, it is faster and nothing breaks.
- Make the dressing:
- In a small jar, combine the olive oil, vinegar, oregano, garlic powder, salt, and pepper. Seal the lid and shake it hard until it looks creamy and emulsified.
- Dress and toss:
- Pour the dressing over the salad and toss gently with a spoon or your hands until everything is glossy and coated. Taste a spoonful and add more salt, pepper, or vinegar if it needs it.
- Rest and serve:
- Let it sit for at least ten minutes so the flavors can get to know each other. Serve it cold or at room temperature with a little extra parsley on top.
Save One summer evening, I packed this salad into a container and brought it to the park for an impromptu picnic. We sat on a blanket under the trees, passing the bowl around with forks, and it tasted better outside than it ever had in my kitchen. Something about the open air and the laughter made it feel less like a recipe and more like a memory we were making together.
How to Make It Your Own
This salad is forgiving and adaptable. Swap mozzarella for the provolone if that is what you have, or leave out the salami entirely and add marinated artichoke hearts for a vegetarian version. I have thrown in leftover grilled chicken, swapped white beans for chickpeas, and even added a handful of arugula when I wanted something peppery. It always works because the dressing ties everything together.
What to Serve It With
I love this as a starter before pasta or grilled fish, but it also stands alone as a light lunch with crusty bread on the side. Pour a cold glass of Pinot Grigio or sparkling water with lemon, and you have a meal that feels special without any fuss. Leftovers, if there are any, are excellent tucked into a pita or spooned over mixed greens the next day.
A Few Last Thoughts
The best version of this salad is the one you make with what you have and what you love. Trust your taste as you go, and do not be afraid to adjust the vinegar, salt, or olive oil until it sings to you. Some days I add a pinch of red pepper flakes for heat, other times I toss in fresh basil instead of parsley.
- If the salad tastes flat, it probably needs more acid. Add another splash of vinegar or a squeeze of lemon.
- For extra richness, crumble in some feta or add a handful of toasted pine nuts just before serving.
- Make a double batch if you are feeding a crowd. This disappears faster than you would think.
Save This salad has become one of those recipes I make without thinking, the kind that feels like home no matter where I am. I hope it finds a place in your kitchen too.
Recipe Questions & Answers
- → Can I make this dish vegetarian?
Yes, you can omit the salami or replace it with marinated artichoke hearts for a vegetarian-friendly version.
- → What cheese pairs well in this salad?
Provolone is traditional here, but mozzarella can be used as a milder substitute.
- → How can I add more tanginess?
Adding pepperoncini or capers boosts the tangy flavor, complementing the Italian dressing nicely.
- → Is this salad gluten-free?
Yes, the ingredients are gluten-free, but double-check packaged items to avoid cross-contamination.
- → What is the best way to serve this dish?
Serve chilled or at room temperature, garnished with extra parsley or a drizzle of olive oil. Pairs well with crusty bread and light white wine.