Pin it I threw this salad together on a whim one Sunday afternoon when I had three half-empty cans of beans in the pantry and a craving for something bright and filling. The kitchen smelled like garlic and vinegar within minutes, and I kept sneaking bites of salami while I chopped. By the time I tossed everything together, I realized I'd made enough to last the week, and honestly, it tasted better each day. That salad became my go-to whenever I needed something that felt indulgent but came together without any fuss.
I brought this to a potluck once, and my friend Maria, who grew up in Greece, gave me a nod of approval after her first bite. She said it reminded her of the bean salads her grandmother used to make in the summer, except hers never had salami. We laughed about how food evolves when you let your pantry guide you instead of sticking to tradition. That night, the bowl came back empty, and I've been making double batches ever since.
Ingredients
- Cannellini beans, chickpeas, and kidney beans: This trio gives you different textures and keeps every bite interesting. Rinsing them well under cold water gets rid of that tinny taste and extra sodium.
- Dry-cured salami: The fat and spice from good salami seep into the beans as the salad sits, adding depth without any extra work. I like to dice it small so you get a little bit in every forkful.
- Red onion: It brings a sharp bite that balances the richness of the beans and salami. If raw onion feels too aggressive, soak the diced pieces in cold water for ten minutes, then drain.
- Cucumber and red bell pepper: These add crunch and freshness, which keep the salad from feeling too dense. I leave the cucumber skin on for color and a little extra texture.
- Cherry tomatoes: Halving them releases their juice into the dressing, creating little pockets of sweetness. Use the ripest ones you can find for the best flavor.
- Kalamata olives and capers: They deliver that briny, salty punch that makes Mediterranean food so addictive. I always taste before adding extra salt because these two ingredients can do most of the work.
- Fresh parsley and basil: Chopping them just before tossing keeps their flavor bright and grassy. Dried herbs can't replicate what fresh ones do here.
- Extra-virgin olive oil: A fruity, peppery oil makes the dressing sing. I use more than I think I need because the beans soak it up like a sponge.
- Red wine vinegar and Dijon mustard: The vinegar cuts through the richness, and the mustard helps everything emulsify into a creamy, clingy dressing. Whisking them hard for a minute makes all the difference.
- Garlic, oregano, salt, and pepper: These are the backbone of the dressing. I mince the garlic fine so it distributes evenly and doesn't overpower any single bite.
Instructions
- Combine the beans:
- Dump the drained cannellini, chickpeas, and kidney beans into your largest bowl. Give them a quick stir so they're evenly mixed and ready to absorb all the flavors you're about to add.
- Add the salami and vegetables:
- Toss in the diced salami, red onion, cucumber, bell pepper, tomatoes, olives, and capers. The colors alone will make you hungry, and the textures start to tell you this is going to be good.
- Fold in the herbs:
- Sprinkle the parsley and basil over everything. I like to use my hands here to gently lift and mix so the delicate leaves don't bruise.
- Make the dressing:
- In a small bowl or jar, whisk together the olive oil, vinegar, mustard, oregano, salt, pepper, and garlic until it looks smooth and slightly thickened. Taste it on a piece of lettuce or a bean to see if it needs more acid or salt.
- Dress and toss:
- Pour the dressing over the salad and use a large spoon or your hands to toss everything gently but thoroughly. You want every bean and vegetable coated without mashing anything.
- Adjust and rest:
- Taste a spoonful and add more salt, pepper, or vinegar if needed. Let the salad sit in the fridge for at least thirty minutes so the flavors can meld and the beans can soak up the dressing.
Pin it One evening, I packed this into a container and ate it on my back porch while the sun went down. It wasn't fancy, but the way the flavors had deepened after a day in the fridge made it feel like a meal I'd ordered from somewhere special. I realized then that the best recipes aren't always the ones that impress guests, they're the ones you crave when no one's watching.
How to Make It Your Own
If you want to skip the meat, swap the salami for crumbled feta or cubes of fresh mozzarella. I've also added marinated artichoke hearts and roasted red peppers when I had them on hand, and both worked beautifully. You can make this heartier by tossing in cooked quinoa or farro, or keep it lighter by adding more cucumber and tomatoes. The dressing is forgiving, so feel free to adjust the vinegar or mustard to match your mood.
What to Serve It With
This salad can stand alone as lunch or dinner, especially if you serve it with warm pita or a hunk of crusty bread to soak up the dressing. It's also a great side for grilled chicken, lamb, or fish. I've brought it to barbecues and served it alongside roasted vegetables, and it always disappears first. A cold glass of Sauvignon Blanc or a chilled rose makes it feel like a proper meal, even on a weeknight.
Storage and Make-Ahead Tips
This salad keeps in the fridge for up to four days, and honestly, it peaks around day two when everything has marinated together. Store it in an airtight container and give it a stir before serving, since the dressing tends to settle at the bottom. If you're making it ahead for a gathering, hold off on adding the fresh herbs until just before serving so they stay vibrant. You can also prep all the components separately and toss them together an hour before you need it.
- Keep extra dressing in a jar so you can refresh the salad if it starts to dry out after a couple of days.
- If you're packing it for lunch, add a squeeze of lemon or a drizzle of olive oil right before eating to wake up the flavors.
- Leftovers are perfect stuffed into a wrap with some greens or spooned over a bed of arugula for a quick second meal.
Pin it This salad has become one of those recipes I make without thinking, the kind that feels like muscle memory in the best way. I hope it lands in your regular rotation the same way it did in mine.
Recipe FAQs
- → Can I omit the salami for a vegetarian option?
Yes, substituting diced feta cheese adds richness and maintains protein without altering the fresh flavor profile.
- → How should I store the salad?
Keep it refrigerated in an airtight container for up to 2 days to preserve freshness and texture.
- → What is the best way to prepare the dressing?
Whisk olive oil, red wine vinegar, Dijon mustard, dried oregano, garlic, salt, and pepper until emulsified for a well-blended dressing.
- → Can I add other vegetables for extra flavor?
Yes, adding artichoke hearts or roasted red peppers complements the existing ingredients beautifully.
- → What pairs well with this salad?
Enjoy it alongside crusty bread or as a side dish with grilled meats, complemented by a crisp Sauvignon Blanc or chilled rosé.