🥗 Salads & bowls
Antipasto salami dense bean salad
Briny, cheesy, bean-packed picnic goblin fuel
⏱️ Time estimate: about 25 minutes
This one is basically an antipasto board that fell into a giant bowl with white beans, chickpeas, salami, mozzarella, artichokes, olives, basil, and a creamy red wine dressing.
Ingredients
For the salad
- 1 shallot, finely minced
- 1 yellow bell pepper, roughly chopped
- 1 bunch parsley, finely minced
- 4 to 5 basil leaves, finely chiffonaded
- 16 ounces cherry tomatoes, halved
- 4 ounces Kalamata olives
- 1 can quartered artichoke hearts (12 ounces)
- 16 ounces mini mozzarella balls
- 4 ounces pepperoncini
- 1 can roasted red bell pepper (8 ounces)
- 1 can white beans (15 ounces)
- 1 can chickpeas (15 ounces)
- 8 ounces sliced salami
- 4 ounces parmesan, finely grated
For the dressing
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 2 tablespoons Molly Baz's dijon mayo, or 1 1/2 tablespoons mayo plus 1 1/2 teaspoons Dijon
- 2 cloves garlic, grated
- Juice of 1 lemon
- 1 teaspoon sea salt
- 1 1/2 teaspoons Italian seasoning blend
Instructions
- Prep the vegetables. Mince the shallot and parsley, chop the bell pepper, chiffonade the basil, and halve the cherry tomatoes. Add everything to a very large bowl.
- Add the briny bits. Drain and roughly chop the olives and artichoke hearts. Drain the mozzarella, slice the pepperoncini, slice the roasted red peppers, and add all of it to the bowl.
- Add the beans and salami. Rinse and drain the white beans and chickpeas, then add them with the sliced salami.
- Finish the base. Grate in the parmesan so it coats everything.
- Mix the dressing. In a jar or bowl, combine the olive oil, vinegar, dijon mayo, garlic, lemon juice, salt, and Italian seasoning. Froth or shake until creamy and emulsified.
- Toss and serve. Pour the dressing over the salad and toss thoroughly until everything is glossy and well coated.