Summer Salami and White Bean Salad

This summer salami and white bean salad is full of vibrant flavor and texture. Peppery arugula and creamy white beans are topped with roasted red peppers, pepperoncini, fresh herbs, chopped salami and crumbled feta, then finished with a bright, zesty vinaigrette. It’s an easy, make-ahead salad that stays delicious for days.

Here’s a fresh lunch idea that’s likely to become a regular in your rotation.

This summer salami and white bean salad is satisfying, packed with protein and fiber, and loaded with contrasting textures and punchy flavors. It’s great to prep ahead so you can grab servings all week long.

I always like to have something like this in the fridge — a dish that’s substantial enough to be a meal but bright enough to feel summery. It’s versatile, stores well, and comes together quickly.

Basically, this is a “dump-and-toss” salad: combine the ingredients in a bowl, drizzle on dressing, toss, and you have a flavorful meal ready for the next few days.

P.S. This recipe was shared earlier as a sneak peek to subscribers and many readers have enjoyed it all summer.

This bowl is loaded with favorite ingredients

Start with a base of peppery arugula for fresh, leafy greens with a bite. Arugula’s peppery notes pair beautifully with creamy beans and salty additions.

Next, the white beans. Cannellini or other white beans are rich and creamy, adding body and satisfying texture to the salad. They bring a comforting, substantial feel that keeps you full.

Chopped salami adds savory, meaty flavor. Thinly sliced salami chopped into ribbons works well if you prefer that texture, or dice a salami roll into small pieces — either way is delicious.

Roasted red peppers add sweet, charred flavor and vivid color — they elevate almost any salad with their smoky-sweet profile.

Pepperoncini bring briny tang and a little crunch. If you like bright, vinegary bites, this is the ingredient that will make the salad sing.

Fresh herbs brighten the whole bowl. Basil is my top pick here for its sweet, aromatic lift, but parsley or thyme work well too.

Finally, crumbled feta provides creamy, salty pockets of flavor. If you prefer a milder cheese, try small chunks of provolone, but crumbly feta gives little pops of tang in each bite.

This salad is finished with a super zesty Italian-style dressing — garlicky, herb-forward, and brightened by red wine vinegar for a lively acidic kick.

Toss everything together and the result is balanced and delicious. Eat it on its own, serve over additional greens, with toasted bread or crackers, or use it as a side. The salad stores well in the refrigerator; the arugula may soften slightly, but that mellowed texture is still very enjoyable.

Summer Salami White Bean Salad

Summer Salami White Bean Salad

Yield:
4 to 6

Prep Time: 25 mins

Total Time: 25 mins

A flavorful, make-ahead salad featuring arugula, white beans, roasted red peppers, pepperoncini, salami, feta and fresh basil tossed in a zesty Italian vinaigrette.

Ingredients

Dressing

• 1/4 cup red wine vinegar
• 4 garlic cloves, minced
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• 1 tablespoon dried oregano
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1/2 cup olive oil

Salad

• 2 cans white cannellini beans, drained and rinsed
• 4 cups arugula greens
• 1 cup pepperoncini, chopped
• 1 (14-ounce) jar roasted red peppers, chopped
• 3 ounces sliced salami, chopped
• 3 ounces crumbled feta cheese
• 1/4 cup chopped fresh basil

Instructions

1. Make the dressing: whisk together the red wine vinegar, minced garlic, Dijon mustard, honey, dried oregano, kosher salt and black pepper. Slowly whisk in the olive oil until the dressing is emulsified. The dressing can be made a day ahead and stored in the refrigerator; shake or whisk again before using.
2. Assemble the salad: in a large bowl, combine the drained and rinsed white beans with the arugula, chopped pepperoncini, roasted red peppers, chopped salami, crumbled feta and chopped basil. Add a pinch of salt and pepper and toss to combine.
3. Dress and serve: add a few spoonfuls of the dressing and toss to coat. Taste and adjust seasoning as needed. Serve immediately, or chill and serve over the next few days, adding more dressing when serving if desired.

Course: Main Course, Salad

Cuisine: American

Author: How Sweet Eats

Sooo satisfying.