Save I threw this salad together on a humid August afternoon when the thought of turning on the stove made me want to leave the house entirely. I had a pile of canned beans in the pantry, some salami from the deli counter, and a handful of vegetables that needed using. What started as pantry desperation became one of those recipes I now make on purpose. The salami adds this salty, savory punch that transforms plain beans into something you actually crave.
I brought this to a backyard cookout once, mostly because I forgot to plan ahead and needed something fast. My friend Sarah, who usually picks at potluck salads, went back for seconds and then asked for the recipe on the spot. She told me later she'd been eating it for lunch all week, which is the highest compliment a busy person can give.
Ingredients
- Cannellini beans, chickpeas, and kidney beans: This trio gives you varied textures and keeps things interesting, plus they soak up the dressing without turning mushy.
- Dry-cured salami: Go for the good stuff here because it brings all the flavor, and a little goes a long way.
- Red onion: Dice it small so you get little bursts of sharpness without overpowering bites.
- Cucumber and red bell pepper: They add crunch and freshness that balance the richness of the salami and beans.
- Cherry tomatoes: Halve them so their juice mingles with the dressing and makes everything taste brighter.
- Kalamata olives and capers: These bring the briny, salty backbone that makes the salad feel Mediterranean and not just virtuous.
- Fresh parsley and basil: Don't skip the herbs, they make the whole thing smell like summer and taste alive.
- Extra-virgin olive oil: Use one you'd actually want to taste because it's the base of your dressing.
- Red wine vinegar and Dijon mustard: Together they give tang and body, and the mustard helps everything emulsify smoothly.
- Dried oregano and garlic: A little warmth and depth that ties all the Mediterranean flavors together.
Instructions
- Combine the beans:
- Dump all three types of beans into your largest bowl and give them a gentle stir. They should look like a creamy, colorful base waiting for excitement.
- Add the salami and vegetables:
- Toss in the diced salami, onion, cucumber, bell pepper, tomatoes, olives, and capers. The bowl will start looking crowded and vibrant, which is exactly what you want.
- Mix in the herbs:
- Sprinkle the parsley and basil over everything. The green will brighten the whole bowl and make it smell like a garden.
- Make the dressing:
- In a small bowl or jar, whisk together the olive oil, vinegar, mustard, oregano, salt, pepper, and minced garlic until it looks smooth and creamy. If you shake it in a jar, you'll feel like you're doing something official.
- Dress and toss:
- Pour the dressing over the salad and toss gently with your hands or a big spoon until everything glistens. Taste a bean and adjust the salt or vinegar if needed.
- Let it rest:
- If you have thirty minutes, cover the bowl and let it chill in the fridge. The flavors will deepen and marry, and the salad will taste like it's been waiting for you all along.
Save The first time I packed this for lunch, a coworker leaned over and said it smelled like vacation. I hadn't thought about it that way, but she was right. Something about the olives and herbs and that hit of vinegar made the fluorescent break room feel a little less bleak.
Make It Your Own
If you're feeding a vegetarian, swap the salami for crumbled feta and maybe add a handful of toasted pine nuts for richness. I've also folded in marinated artichoke hearts and roasted red peppers when I had them lingering in the fridge, and both made the salad feel a little fancier without any extra effort. You could even add a handful of arugula right before serving if you want some peppery greens in the mix.
Serving and Pairing
This works as a main dish if you're eating light, especially with a hunk of crusty bread to soak up the dressing at the bottom of the bowl. I've also served it alongside grilled chicken or lamb when I needed a side that could sit out at a picnic without wilting. A cold glass of Sauvignon Blanc or a chilled rosé makes it feel like a real meal, even if you're just eating on the porch in your pajamas.
Storage and Meal Prep
This salad lives happily in the fridge for up to four days, and honestly, it improves as it sits because the beans keep soaking up flavor. I like to portion it into containers on Sunday and grab one for lunch throughout the week. The vegetables stay surprisingly crisp, and the salami doesn't get weird or slimy like some deli meats do. Just give it a quick stir before you eat because the dressing can settle at the bottom.
- Store it in an airtight container to keep everything fresh and prevent your fridge from smelling like garlic and olives.
- If you're making it ahead for a party, add the herbs and dressing an hour before serving so they don't wilt.
- You can double the recipe easily, just make sure your bowl is big enough to toss everything without making a mess.
Save This salad has become my answer to what do I bring and what's for lunch and I don't want to cook tonight. It's generous, forgiving, and never makes me feel like I'm eating something I'm supposed to instead of something I want to.
Kitchen Guide
- → Can I make this salad vegetarian?
Yes, simply omit the salami and consider adding diced feta cheese or another protein alternative for texture.
- → What type of olives work best here?
Kalamata olives provide a rich, briny flavor that complements the beans and salami well.
- → How should the dressing be prepared?
Whisk olive oil, red wine vinegar, Dijon mustard, oregano, salt, pepper, and minced garlic until emulsified for a balanced, tangy dressing.
- → Can this dish be stored for later?
Yes, chilling the salad for 30 minutes enhances the flavors; store it covered in the fridge for up to 2 days.
- → What dishes pair well with this salad?
It pairs beautifully with crusty bread, grilled meats, or a crisp Sauvignon Blanc for a complete Mediterranean meal.