Ingredients
For the Dressing
- ¼ cup extra-virgin olive oil
- 3 tablespoons red wine vinegar or apple cider vinegar
- 1 teaspoon dried oregano
- 1 clove garlic, finely grated or minced
- Pinch of salt
- Pinch of black pepper
- ¼ teaspoon red pepper flakes
- 1 teaspoon Dijon mustard
For the Salad
- 1 (15-oz) can cannellini beans, drained and rinsed
- 1 (15-oz) can chickpeas, drained and rinsed
- ¼ cup diced red onion
- 10 oz cherry or grape tomatoes (approx 2 cups), halved or quartered if large
- 6-8 oz (approx 200 g) fresh mozzarella cheese pearls/baby bocconcini, drained
- ¼ cup finely grated Parmesan cheese
- 1 red bell pepper, diced
- ½ cup pitted Kalamata olives, rough chopped
- 3-4 oz (approx 150 g) sliced salami, sliced into strips or diced
- ½ cup whole pickled pepperoncini peppers, coarsely chopped
- ¼ cup fresh basil leaves, chopped
- ¼ cup fresh parsley leaves, chopped
Instructions
- Make the vinaigrette: Whisk together the extra-virgin olive oil, red wine vinegar, garlic, dried oregano, red pepper flakes, and Dijon mustard in a small measuring glass or salad dressing bottle. Season generously with salt and black pepper to taste. Cover and refrigerate until ready to use.
- Prepare the salad: In a large bowl, combine the drained and rinsed cannellini beans and chickpeas with diced red onion, halved cherry tomatoes, fresh mozzarella pearls, grated Parmesan cheese, diced red bell pepper, chopped Kalamata olives, sliced salami, chopped pepperoncini peppers, and chopped fresh basil and parsley.
- Toss the salad: Pour the prepared vinaigrette over the salad ingredients. Toss gently until the salad is evenly coated with the dressing. Taste and adjust seasoning with additional salt and black pepper if needed.
- Serve or chill: Serve the salad immediately for a fresh taste, or cover with a lid or plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld. Before serving chilled, toss the salad well as the dressing may have settled at the bottom.
Notes
- The salad can be made ahead and refrigerated to enhance the flavors.
- For a vegetarian version, omit the salami or substitute with plant-based alternatives.
- Use either red wine vinegar or apple cider vinegar based on your preference.
- Adjust the amount of red pepper flakes to control the heat level.
- Fresh herbs like basil and parsley are key to bringing brightness to the salad.
- Chilling the salad helps the beans absorb the flavors of the vinaigrette more fully.
- Prep Time: 20 mins
- Cook Time: 0 mins
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
