Save to Pinterest There was a week last spring when I needed to bring something to three different gatherings, and I kept reaching for this salad. It travels beautifully, feeds a crowd, and somehow tastes better the next day. The combination of creamy beans, salty salami, and briny olives hit that perfect savory note that makes people go back for seconds. I started keeping the ingredients on hand because it became my secret weapon for potlucks.
I brought this to a summer barbecue once, and my friend Maria, who grew up in Greece, said it reminded her of the bean salads her grandmother used to pack for beach trips. She told me the key was never skimping on the olive oil and always letting the flavors meld in the fridge. Since then, I always make it at least an hour before serving, and she was absolutely right.
Ingredients
- Cannellini beans, chickpeas, and kidney beans: This trio gives you varied textures and a satisfying heartiness that holds up to the bold dressing. Rinse them well to remove excess sodium and that slightly metallic canned taste.
- Dry-cured salami: The salty, slightly tangy punch of good salami is what makes this salad feel indulgent. I like to dice it small so you get a little in every forkful.
- Red onion: Adds sharpness and bite, but if you find raw onion too strong, soak the diced pieces in cold water for ten minutes and drain them first.
- Cucumber and red bell pepper: These bring fresh crunch and a hint of sweetness that balances the salty elements beautifully.
- Cherry tomatoes: Halving them releases their juices into the salad, adding a burst of brightness with every bite.
- Kalamata olives and capers: The briny duo that makes this taste unmistakably Mediterranean. Dont skip them or the salad loses its soul.
- Fresh parsley and basil: Herbs make everything feel alive and just-made. I tear the basil by hand because it bruises less and releases more fragrance.
- Extra-virgin olive oil: Use the good stuff here since its not being cooked. The flavor comes through clean and fruity.
- Red wine vinegar and Dijon mustard: They create a tangy, slightly creamy base that clings to every ingredient without being heavy.
- Dried oregano and garlic: Classic Mediterranean backbone flavors that tie everything together with warmth and depth.
Instructions
- Combine the beans:
- Dump all three types of beans into your largest bowl and give them a gentle stir. Youll notice how their different shapes and sizes create natural pockets for the dressing to settle into.
- Add the vegetables and salami:
- Toss in the diced salami, onion, cucumber, bell pepper, tomatoes, olives, and capers. The colors alone will make you hungry.
- Stir in the fresh herbs:
- Scatter the parsley and basil over the top. The fresh green aroma should hit you right away.
- Make the dressing:
- In a small bowl or jar, whisk together the olive oil, vinegar, mustard, oregano, salt, pepper, and garlic until it looks creamy and unified. If using a jar, just shake it hard for thirty seconds.
- Dress and toss:
- Pour the dressing all over the salad and use a large spoon or your hands to toss everything gently but thoroughly. You want every bean coated.
- Taste and adjust:
- Take a spoonful and see if it needs more salt, pepper, or a splash more vinegar. Everyones palate is different, so trust yours.
- Let it rest:
- If you have time, cover and refrigerate for at least thirty minutes. The flavors will deepen and marry in a way that makes the salad taste like youve been working on it all day.
Save to Pinterest One evening I served this alongside grilled lamb chops, and my brother said he could have skipped the meat entirely. He went back for thirds of the salad, scooping it up with warm pita bread. It was one of those meals where everyone lingered at the table, and the bowl came back to the kitchen completely empty.
Making It Your Own
If youre vegetarian, swap the salami for crumbled feta or cubes of firm mozzarella. Ive also added marinated artichoke hearts and roasted red peppers when I had them on hand, and both were excellent. Some people like a squeeze of lemon at the end for extra zing, and I wont argue with that.
Storing and Serving
This salad keeps in the fridge for up to four days in an airtight container, though the vegetables will soften slightly over time. I actually prefer it on day two when everything has melded together. Serve it cold or at room temperature, with crusty bread on the side to soak up the dressing pooled at the bottom of the bowl.
What to Serve It With
It pairs beautifully with grilled chicken, lamb kebabs, or even a simple piece of seared fish. For a lighter meal, I sometimes pile it onto a bed of arugula and call it dinner. It also works as a picnic centerpiece since it doesnt wilt or get messy in transit.
- Bring it to potlucks in a jar with a tight lid so it stays fresh and looks impressive.
- Double the recipe if youre feeding a crowd, it disappears faster than you think.
- Try serving it with warm flatbread or pita chips for scooping.
Save to Pinterest This salad has become one of those recipes I make without thinking, the kind that feels like a friend in the kitchen. I hope it finds a place in your rotation too.
Recipe FAQs
- → Can I omit salami for a vegetarian option?
Yes, replacing salami with diced feta cheese maintains richness while keeping the salad protein-rich and flavorful.
- → What beans are best suited for this salad?
Cannellini, chickpeas, and kidney beans provide hearty texture and complement the Mediterranean flavors well.
- → How should the salad be served?
Serve chilled or at room temperature as a satisfying side, picnic dish, or light main paired with crusty bread.
- → Can additional vegetables be added?
Yes, try artichoke hearts or roasted red peppers to enhance both taste and color.
- → What dressing flavors are included?
The dressing balances fruity olive oil, tangy red wine vinegar, spicy Dijon mustard, oregano, garlic, and seasonings for a vibrant finish.
- → Are there any allergen considerations?
Contains mustard and possible sulfites from olives and salami. Salami may include milk or gluten; check labels if sensitive.