Zesty Summer Salami White Bean Salad Recipe

Summer Salami White Bean Salad

Prep: 25 mins | Total: 25 mins | Serves: ['4', '4 to 6'] | Cuisine: American

Some summer days are too hot to even think about turning on the stove, but you still want something that feels like a real meal. This is where the Summer Salami White Bean Salad comes to the rescue. It’s the kind of salad that doesn’t need a recipe to be followed precisely—just a handful of bold ingredients that happen to love each other. The peppery bite of arugula meets the creamy comfort of white beans, while ribbons of salami and crumbles of feta bring the savory richness. Then come the briny pops of pepperoncini, sweet roasted peppers, and a shower of fresh herbs. Every forkful of this Summer Salami White Bean Salad is a mix of textures that keeps things interesting. What really pulls it all together is that zingy red wine vinaigrette. Whisked with garlic, dijon, oregano, and a touch of honey, it’s bright, herby, and just a little bit punchy—the perfect match for all those bold flavors. Dinner is solved, and the kitchen stays cool.

Summer Salami White Bean Salad

Ingredients

• A quarter cup of vinegar made from red wine
• Four cloves of garlic that have been finely chopped
• One tablespoon of mustard with a Dijon origin
• The same amount of pure honey
• One tablespoon of dried herb oregano
• A teaspoon of salt that is classified as kosher
• An equal amount of black pepper that has been freshly ground
• Half a cup of oil extracted from olives
• Two cans of cannellini beans that are white, drained and cleaned
• A quantity of four cups of arugula leafy greens
• One cup of pepperoncini that has been cut into smaller pieces
• A single jar weighing fourteen ounces of red peppers that have been roasted and chopped
• Three ounces of salami that has been sliced and then cut into smaller bits
• The same weight of feta cheese that has been broken into crumbs
• A quarter cup of basil that has been freshly chopped

Instructions

Step 1

Start with the dressing so it can hang out and settle while you prep the rest of the salad. In a small bowl or a jar with a tight-fitting lid, combine all the dressing ingredients and whisk — or shake, if using a jar — for about 30 seconds, until the mixture looks creamy and smooth with no oily streaks. Give it a taste and adjust the salt and pepper now; it's much easier to fix the seasoning before everything's tossed together. If you're making it ahead, cover and store it in the fridge for up to a day, then just shake or whisk well before using, since the oil and vinegar will naturally separate as it sits.

Step 2

Start by draining and rinsing the white beans, then slice the salami into thin strips and cut any whole pepperoncini into rings. In a large bowl, gently toss the beans with the arugula, peppers, salami, and feta until everything is evenly distributed. Add the fresh basil, a pinch of salt, and a few grinds of black pepper, then toss again. Spoon in about 3 to 4 tablespoons of dressing—just enough to lightly coat—taste, and add a little more salt or dressing if needed. Finish with one last drizzle over the top right before serving.

Nutrition Information

calories: 520 kcal

fat: 34g

carbs: 24g

protein: 26g

fiber: 8g

Shop This Recipe

• Cans White Cannellini Beans Drained And Rinsed
• Roasted Red Peppers Chopped
• Fresh Ground Black Pepper
• Whisk
• Bowl

My Tip

When making the dressing for Summer Salami White Bean Salad, whisk the red wine vinegar and dijon mustard together first to help emulsify the mixture. This ensures a smooth dressing.

Leftovers

Store Summer Salami White Bean Salad in a glass container to preserve flavors. Reheat gently in the microwave or at room temperature.

Make It Your Own

Try swapping the salami for grilled chicken to make it a lighter option. Use the same marinade for added flavor.

#white bean salad