Hearty Italian salad with beans, salami, provolone, and crisp vegetables in a zesty dressing.
# Components:
→ Beans
01 - 1 can (15 oz) cannellini beans, drained and rinsed
→ Meats & Cheese
02 - 3.5 oz Italian salami, sliced into thin strips
03 - 3.5 oz provolone cheese, cut into small cubes
→ Vegetables
04 - 1 cup cherry tomatoes, halved
05 - 1/2 cup roasted red bell pepper, sliced
06 - 1/4 cup red onion, thinly sliced
07 - 1/2 cup cucumber, diced
08 - 1/4 cup pitted black olives, halved
09 - 2 tbsp fresh parsley, chopped
→ Dressing
10 - 3 tbsp extra-virgin olive oil
11 - 2 tbsp red wine vinegar
12 - 1 tsp dried oregano
13 - 1/2 tsp garlic powder
14 - 1/2 tsp salt
15 - 1/4 tsp freshly ground black pepper
# Directions:
01 - In a large bowl, mix cannellini beans, salami, provolone, cherry tomatoes, roasted red pepper, red onion, cucumber, olives, and parsley.
02 - Whisk olive oil, red wine vinegar, oregano, garlic powder, salt, and black pepper together in a small bowl until well emulsified.
03 - Pour dressing over the salad mixture and toss gently until all ingredients are evenly coated.
04 - Taste and adjust seasoning as needed. Refrigerate for 10 minutes if desired to enhance flavors.
05 - Garnish with additional parsley or a drizzle of olive oil before serving.
