Save I threw this together on a scorching July afternoon when the thought of turning on the stove made me want to cry. I had a handful of cans in the pantry, some salami from the deli counter, and vegetables that needed using before they turned sad in the crisper. What started as desperation became one of those accidental wins that you make over and over. The whole thing came together in the time it took my partner to set the table, and when we tasted it, we both reached for seconds before even finishing our firsts.
I brought this to a backyard gathering once, the kind where everyone shows up with something and you never know whats going to be good. Mine was gone before the burgers came off the grill. People kept asking if I meal prepped professionally, and I had to laugh because Id made it in my pajamas an hour earlier. One friend texted me the next morning asking for the recipe, and I realized Id created something that actually mattered to people beyond just being easy.
Ingredients
- Cannellini beans, chickpeas, and kidney beans: This trio gives you creamy, firm, and hearty textures all in one bowl. Always rinse them well or the salad will taste like can liquid, which is nobody's idea of Mediterranean.
- Dry-cured salami: The salty, fatty punch that makes this feel like a meal and not just a side. I dice it small so every forkful gets a little bit of that rich, savory hit.
- Red onion: Adds sharp bite and a pop of color. If raw onion makes you wince, soak the diced pieces in cold water for ten minutes and theyll mellow right out.
- Cucumber: Crisp, cool, and refreshing. I leave the skin on for color and crunch, but peel it if yours is waxy or bitter.
- Red bell pepper: Sweet, crunchy, and visually gorgeous. Yellow or orange work just as well if thats whats in your fridge.
- Cherry tomatoes: Juicy little bursts of brightness. Halve them so they release some juice into the salad and help the dressing cling.
- Kalamata olives: Briny, meaty, and unmistakably Mediterranean. Dont skip these or youll lose half the personality of the dish.
- Capers: Tiny flavor grenades that add salty, tangy pops throughout. Rinse them if theyre packed in too much salt.
- Fresh parsley and basil: Herby brightness that makes everything taste alive. Dried herbs cant do what fresh ones do here, so splurge on the real thing.
- Extra-virgin olive oil: The backbone of the dressing. Use something you'd happily dip bread into, not the dusty bottle from three years ago.
- Red wine vinegar: Sharp and tangy, it wakes up all the other flavors. White wine vinegar or lemon juice work in a pinch.
- Dijon mustard: This is what holds the dressing together and adds a subtle creamy sharpness. Yellow mustard is not the same, trust me.
- Dried oregano: A whisper of that classic Mediterranean vibe. A little goes a long way, so dont overdo it.
- Garlic: One clove minced fine gives you aroma without overpowering the fresher flavors. If you love garlic, go ahead and add another.
Instructions
- Prep the beans:
- Open your cans and dump the beans into a colander, then rinse them under cold water until the foam stops appearing. This step matters more than you think because it washes away that starchy, metallic taste and leaves the beans clean and ready to shine.
- Chop the vegetables:
- Dice the red onion, cucumber, and bell pepper into small, bite-sized pieces so everything fits on a fork together. Halve the cherry tomatoes and slice the olives so they distribute evenly instead of rolling around the bowl like marbles.
- Combine everything:
- Toss the beans, salami, all the chopped vegetables, olives, capers, parsley, and basil into a large mixing bowl. Use your hands or a big spoon to mix gently so the beans stay intact and dont turn to mush.
- Make the dressing:
- In a small bowl or jar, whisk together the olive oil, red wine vinegar, Dijon, oregano, salt, pepper, and minced garlic until it looks smooth and creamy. If you use a jar, just shake it hard with the lid on and youre done in ten seconds.
- Dress and toss:
- Pour the dressing over the salad and toss gently but thoroughly so every bean and vegetable gets coated. Taste a bite and add more salt, pepper, or vinegar if it needs a boost.
- Rest before serving:
- If you have time, cover the bowl and let it sit in the fridge for thirty minutes so the flavors marry and deepen. If youre starving, you can eat it right away and it will still be delicious.
Save One evening I packed this into a container and ate it on the porch while the sun went down, and I realized it was one of those rare dishes that felt nourishing and indulgent at the same time. It didnt need anything else, no bread, no fancy plating, just a fork and a few quiet minutes. Thats when I knew it had earned a permanent spot in my rotation.
How to Make It Your Own
This salad is forgiving and adaptable, which means you can raid your fridge and pantry without fear. Swap the salami for diced feta or fresh mozzarella if you want to go vegetarian, or try crispy bacon or leftover rotisserie chicken if you have it. Add marinated artichoke hearts, roasted red peppers, or even diced avocado for extra richness. If you like heat, a pinch of red pepper flakes or a diced pepperoncini will give it a spicy edge.
Serving and Storing
Serve this cold or at room temperature alongside grilled chicken, lamb skewers, or crusty bread for scooping. It also works beautifully as a main course for lunch, especially if you add a handful of arugula or spinach right before eating. Leftovers keep in an airtight container in the fridge for up to four days, and honestly, day two is when the magic really happens. Just give it a quick stir before serving because the dressing settles at the bottom.
What to Drink With It
This salad loves a crisp, cold white wine like Sauvignon Blanc or a dry rosé that wont compete with all the bold flavors. If youre not drinking, try sparkling water with a squeeze of lemon or a homemade mint lemonade. The key is something refreshing that cleanses your palate between bites.
- A chilled Pinot Grigio works beautifully if you want something light and citrusy.
- For beer lovers, a pale ale or wheat beer complements the salty, briny notes without overpowering them.
- Iced herbal tea with a hint of hibiscus is a lovely alcohol-free option that feels just as special.
Save This is the kind of dish that makes you look like you tried hard when you really just opened some cans and chopped some vegetables. Let it remind you that simple food, made with good ingredients and a little attention, is often the best food of all.
Recipe Questions & Answers
- → Can I make this salad vegetarian?
Yes, simply omit the salami and add diced feta cheese for a rich, vegetarian-friendly option.
- → What is the best way to enhance the flavors?
Chilling the salad for at least 30 minutes allows the dressing and ingredients to meld, boosting overall taste.
- → Are there any suggested variations?
Try adding artichoke hearts or roasted red peppers for extra depth and flavor complexity.
- → What type of olives works best here?
Kalamata olives provide a briny, rich taste that complements the beans and salami perfectly.
- → How can I adjust the dressing for milder flavor?
Reduce the amount of Dijon mustard and oregano or add a touch more olive oil to soften the tang.