Bean Antipasto Salad (with Tomatoes, Mozzarella and Salami)

Bean antipasto salad with salami, cherry tomatoes, fresh basil garnish in a bow.

5 from 1 vote

Bean Antipasto Salad (with Tomatoes, Mozzarella and Salami)

Bold, salty, briny, and satisfying, this Bean Antipasto Salad has it all. Fresh tomatoes and mozzarella, creamy white beans, marinated and cured vegetables in a tangy vinaigrette. It comes together in under 30 minutes. Best of all, it’s perfect for meal prep, picnics, potlucks, or a simple lunch with a hunk of crusty bread.

Prep Time30

Total Time30

Course: Appetizer, Salad, Side Dish, Snack

Cuisine: American, Italian

Servings: Servings

Author: Luay Ghafari

Cost: $10

Ingredients

Dressing Ingredients

4 tbsp Extra virgin olive oil
3 tbsp Red wine vinegar
2 tsp Dijon mustard
2 tsp Dried oregano
1 tsp Kosher salt
½ tsp Black pepper

Salad Ingredients

1 can White kidney beans or white navy beans (drained) - 19oz (540ml) can
1 pint Cherry Tomatoes (cut in half)
1 cup Mozzarella or bocconcini pearls
½ cup Salami (roughly chopped) - Cut into strips or squares
½ cup Green olives (rough chopped)
½ cup Marinated artichokes (rough chopped)
¼ cup Red onion (finely sliced)

Garnish

Fresh basil leaves

Instructions

Make the dressing. In a small bowl, combine 4 tbsp Extra virgin olive oil, 3 tbsp Red wine vinegar, 2 tsp Dijon mustard, 2 tsp Dried oregano, 1 tsp Kosher salt and ½ tsp Black pepper. Whisk to combine.
Add salad ingredients. To a large bowl, add 1 can White kidney beans or white navy beans (drained), 1 pint Cherry Tomatoes (cut in half), 1 cup Mozzarella or bocconcini pearls, ½ cup Salami (roughly chopped), ½ cup Green olives (rough chopped), ½ cup Marinated artichokes (rough chopped), and ¼ cup Red onion (finely sliced).
Toss and Taste. Add the salad dressing to the bowl. Toss everything, making sure to coat the salad ingredients with the dressing. Taste and adjust the seasoning.
Garnish and Serve. I like to garnish with some Fresh basil leaves at the very end. Serve cold or at room temperature.

Notes

Refer to the blog post above for step by step recipe photos.

Ingredient Notes:

Beans: I am a big fan of white kidney beans or white navy beans. But you can also use butter beans, chickpeas or a bean medley.
Tomatoes: Cherry tomatoes are ideal. I cut them in half but you can keep them whole. Or you can chop a large slicer-type tomato instead. If using a large tomato, I would recommend removing the seed cavities so the salad doesn’t end up being too wet.
Cheese: I am using small pearl mozzarella, also known as mini bocconcini. You can use larger bocconcini and cut them to the desired size.
Salami: I am using a mild genoa salami, but you can use whatever you have on hand or whatever you like. If you want to keep this salad vegetarian, just omit the salami.
Artichoke hearts: I always have a jar or artichoke hears in my pantry! And sometimes, they sit there for a while. This salad is a perfect way to use them up.

Pair this salad with one of my lighter main dishes: Greek Lemon Chicken and Potatoes, Harissa Chicken Skewers or Shish Tawook.

Nutrition