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Italian Antipasto Bean Salad

A dense bean salad built to taste like an antipasto platter, with cannellini beans, salami, mozzarella pearls, marinated artichokes, olives, and pepperoncini in a garlicky Italian vinaigrette. Best served closer to room temperature rather than straight from the fridge.
Print Recipe
Prep Time 20 minutes
Chill Time 30 minutes
Total Time 50 minutes
Course Salad
Cuisine Italian
Servings 6 side servings (or 4 main-dish servings)
Calories 410 kcal

Ingredients
  

  • 2 cans (15-ounce) cannellini beans, drained and rinsed (or 1 cannellini + 1 chickpea)
  • 4 ounces Genoa salami cut into small pieces (or pepperoni)
  • 8 ounces fresh mozzarella pearls bocconcini, drained
  • 1 cup marinated artichoke hearts drained, patted dry, and roughly chopped
  • 1/2 cup Castelvetrano olives pitted and halved
  • 1/2 cup pepperoncini sliced and patted dry
  • 1/3 cup thinly sliced red onion
  • 1/4 cup fresh basil chopped (or flat-leaf parsley)
  • 1/3 cup extra virgin olive oil
  • 3 tablespoons red wine vinegar
  • 2 garlic cloves minced
  • 1 teaspoon dried oregano
  • 1/4 to 1/2 teaspoon red pepper flakes to taste
  • 1/2 teaspoon Dijon mustard optional
  • 1/2 teaspoon kosher salt plus more to taste
  • 1/4 teaspoon black pepper

Instructions
 

  • Whisk the olive oil, red wine vinegar, garlic, oregano, red pepper flakes, Dijon (if using), salt, and pepper together in a large bowl.
  • Add the drained, rinsed beans and fold gently to coat without breaking them apart.
  • Stir in the salami, olives, chopped artichokes, pepperoncini, and red onion. Cover and refrigerate at least 30 minutes, or up to overnight.
  • Fold in the mozzarella pearls and fresh basil right before serving.
  • Let the salad sit at room temperature for 20 to 30 minutes before serving. Taste and adjust salt, pepper, or vinegar as needed.

Notes

Keeps in a sealed container in the fridge for 3 to 4 days, though the mozzarella softens after day three, so it's best in the first couple of days. For meal prep, hold back the mozzarella and basil and add them the day you're eating a portion. Serve closer to room temperature rather than ice cold for the best flavor.
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