Save I threw this salad together on a sweltering August afternoon when the thought of turning on the stove made me want to weep. I had a hunk of provolone from the deli, some salami my neighbor had brought back from her trip to Bologna, and a jar of cannellini beans I'd been meaning to use. Within minutes, I had something so bright and satisfying that I forgot all about the heat. The crunch of cucumber against creamy beans, the sharpness of red onion mellowed by vinegar—it was like eating sunshine from a bowl, no oven required.
The first time I brought this to a potluck, someone asked if I'd catered it. I laughed so hard I nearly choked on an olive. There's something about the way the salami curls around the beans and the provolone softens just slightly in the dressing that makes people think you've done something complicated. Really, you just opened some cans and chopped some vegetables. But the combination—salty, tangy, creamy, crisp—feels like a secret you stumbled onto by accident and now get to share.
Ingredients
- Cannellini beans: These creamy white beans are the backbone of the salad, mild enough to let the other flavors shine but hearty enough to make it filling. Always rinse them well or they'll taste tinny.
- Italian salami: Use a good-quality salami with a bit of spice and fat—it adds richness and that unmistakable cured-meat funk that makes this taste authentically Italian.
- Provolone cheese: Sharp provolone is my preference, but even mild works beautifully. Cut it into small cubes so you get a little piece in every forkful.
- Cherry tomatoes: Halve them so their juice mingles with the dressing and they don't roll off your plate.
- Roasted red bell pepper: Jarred is fine, just drain it well and pat it dry or your salad will get watery.
- Red onion: Slice it thin as you can—thick chunks overpower everything else.
- Cucumber: Adds a cool, clean crunch that balances the richness of the cheese and salami.
- Black olives: Kalamata or any pitted variety you love will work. I like the briny punch they give.
- Fresh parsley: Don't skip this—it brightens the whole bowl and makes it look like you know what you're doing.
- Extra-virgin olive oil: Use something you'd happily dip bread into. This is not the time for the cheap stuff.
- Red wine vinegar: Sharp and tangy, it wakes up every ingredient without overpowering them.
- Dried oregano: A little goes a long way. It whispers Italy without shouting.
- Garlic powder: Easier than mincing fresh garlic and it distributes evenly in the dressing.
- Salt and black pepper: Taste as you go—every brand of salami and cheese has different salt levels.
Instructions
- Gather and prep:
- Drain and rinse your beans until the water runs clear, then let them sit in the colander while you chop everything else. This keeps them from diluting the dressing later.
- Combine the base:
- Toss the beans, salami strips, provolone cubes, tomatoes, roasted pepper, onion, cucumber, olives, and parsley into a large bowl. Don't be shy—use your hands if it helps you mix gently without crushing the tomatoes.
- Make the dressing:
- In a small jar with a lid, combine the olive oil, red wine vinegar, oregano, garlic powder, salt, and pepper. Shake it hard for ten seconds until it emulsifies into a cloudy, golden mixture.
- Dress and toss:
- Pour the dressing over the salad and toss gently with a big spoon or your hands. You want every bean and vegetable lightly coated, not swimming.
- Taste and rest:
- Taste a forkful and adjust the salt or vinegar if needed. If you have ten minutes, let it chill in the fridge so the flavors can get acquainted.
Save I served this at a backyard dinner last summer, and my friend Maria—who grew up in Tuscany—took one bite and said it reminded her of her nonna's kitchen. She didn't say it was exactly the same, just that it had the same spirit: simple things treated well, nothing wasted, everything bright. I think about that every time I make it now. It's not about being fancy. It's about knowing that good ingredients, barely touched, can taste like a memory you didn't know you had.
Make It Your Own
If you want to make this vegetarian, swap the salami for marinated artichoke hearts or sun-dried tomatoes. I've done both and they bring their own tangy, oily magic. If you're feeling spicy, toss in some sliced pepperoncini or a pinch of red pepper flakes. And if provolone isn't your thing, fresh mozzarella torn into chunks works beautifully—it just won't have quite the same sharpness.
Serving Suggestions
This salad begs to be scooped up with warm, crusty Italian bread or piled onto crostini as an appetizer. I've served it alongside grilled chicken, brought it to picnics in a mason jar, and eaten it straight from the bowl at my kitchen counter at 2 p.m. on a Wednesday. It also pairs beautifully with a chilled glass of Pinot Grigio or a crisp lager if wine isn't your mood.
Storage and Leftovers
This keeps well in the fridge for up to three days, and honestly, it tastes even better the next day when everything has had time to marinate. Just give it a stir before serving because the dressing will settle at the bottom. If it seems dry, add a drizzle of olive oil and a splash of vinegar to wake it back up.
- Store it in an airtight container to keep the vegetables from wilting.
- If you're making it ahead, hold off on adding the parsley until just before serving so it stays bright green.
- Don't freeze this—beans and cheese don't thaw well and you'll lose all that beautiful texture.
Save This salad has saved me more times than I can count—from last-minute dinners to potlucks where I forgot to plan ahead. I hope it does the same for you.
Recipe FAQs
- → Can I make this dish vegetarian?
Yes, simply omit the salami or substitute with marinated artichoke hearts to maintain flavor while keeping it vegetarian.
- → What cheese works best in this salad?
Provolone offers a mild, savory taste, but mozzarella can be used as a creamy alternative if preferred.
- → How long should the salad be chilled before serving?
Chill for about 10 minutes if desired to let the flavors meld, but it can also be served immediately.
- → Can I prepare this ahead of time?
Yes, preparing it a few hours in advance enhances flavor integration; keep it refrigerated until serving.
- → What are good additions for extra tang?
Pepperoncini or capers add a bright, tangy punch that complements the other ingredients well.