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White Bean Antipasto Salad is my solution when I want something easy yet impressive for gatherings. It is packed with Mediterranean flavors and requires almost no actual cooking with fresh herbs, briny olives, and a tangy sun dried tomato vinaigrette bringing it all together. Whether served for lunch or as a starter for a big dinner this salad keeps everyone happy and satisfied.
I always reach for this salad when I need to bring something no fuss but special to a picnic or potluck. The combination of hearty beans and zippy dressing always disappears first and even picky eaters are won over.
Ingredients
- Cannellini beans: These creamy white beans make the base and hold up well in salads. Choose cans with no added salt for best control over seasoning.
- Kalamata olives: Rich and salty for a pop of flavor. Pick pitted versions for convenience and taste before adding. If they seem too salty, give a quick rinse.
- Castelvetrano olives: Buttery and mild, add a wonderful contrasting flavor to the kalamatas. Look for bright green color as a sign of freshness.
- Peperoncini peppers: Tangy and slightly spicy, these balance the richness of the beans. Choose firm peppers that are not mushy or overly vinegary.
- Red onion: Provides sharpness and crunch. Thinly slice for best texture and soak in a bit of cold water if you want to mellow the bite.
- Artichoke hearts: Give a bit of mild earthiness and a tender bite. Use canned or jarred in water for the purest flavor.
- Sun dried tomatoes in olive oil: These add sweetness and chewy texture plus depth from the oil. Drain well and save the oil for your vinaigrette.
- Sun dried tomato oil: Infuses the dressing with savory notes. Use oil from your tomatoes for best flavor.
- Red wine vinegar: Brings acidity and brightness, balancing all the robust toppings.
- Garlic: Fresh and pungent, just a bit wakes up every ingredient. Crushed or finely minced works best.
- Fresh parsley, chives, oregano: Bright and herbal, these add lift to the rich beans. Look for firm, vibrant leaves.
- Sea salt and fresh black pepper: For seasoning. Always taste and adjust at the end to bring it all together.
Step-by-Step Instructions
- Make the vinaigrette:
- In your largest salad bowl whisk together the sun dried tomato oil, red wine vinegar, garlic, parsley, chives, oregano, a generous pinch of sea salt, and plenty of cracked black pepper. Keep whisking until the mixture looks slightly thickened and evenly blended.
- Prep the salad ingredients:
- Drain and rinse cannellini beans thoroughly so they taste fresh and not overly salty. Slice or quarter olives, slice peperoncini peppers and red onion, drain and quarter artichoke hearts, slice the sun dried tomatoes. Keep greens and briny items separate if prepping ahead.
- Combine and toss:
- Add all salad ingredients straight into the dressing bowl and use a large spoon or hands to gently toss. Everything should get lightly coated but avoid mashing the beans. Toss gently until everything is glossy and well mixed.
- Chill or serve:
- The salad is delicious immediately but tastes even better after sitting for a bit. Cover and refrigerate for at least 30 minutes if you can wait, then give a quick toss again before serving.
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The salty creamy Castelvetrano olives are my personal favorite in this salad. They always remind me of big Italian family tables with everything passed around in giant bowls. The first time I made this my dad called it the best bean salad he had ever eaten—which instantly made it a repeat tradition for us.
Storage Tips
White Bean Antipasto Salad holds up beautifully in the fridge. Store it in a glass container with a tight lid and keep chilled for up to four days. If the salad seems dry after a day, simply splash in a teaspoon more olive oil and toss again. Just avoid leaving at room temperature more than a couple hours because of the beans.
Ingredient Substitutions
You can swap cannellini beans for great northern beans or chickpeas for a slight change in texture. If you do not have Castelvetrano olives, use all kalamata or even green olives from your local deli. Sun dried tomatoes can be replaced with roasted red peppers for a sweeter touch. If you lack all the fresh herbs, one type is still good or dried herbs in a pinch, just use a smaller amount for flavor.
Serving Suggestions
Serve this salad at room temperature or lightly chilled. It is a standout side for grilled meats, roast chicken, or a Mediterranean buffet. I love spooning it over crisp romaine leaves or with a hunk of crusty bread on the side. It is substantial enough to be lunch on its own, topped with a bit of feta or avocado.
Cultural and Historical Context
Antipasto translates as before the meal in Italian cuisine. Formally it is the traditional starter of any Italian feast, layered with pickled veggies, cheeses, salads, and cured meats. This bean salad draws on that tradition, combining the best briny and tangy pantry staples for something you would easily see at an Italian family gathering on a summer Sunday.
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This is my go-to dish for warm weather potlucks or any party needing a little Italian flair. Every flavor plays together beautifully and it always feels fresh and inviting even after a day or two in the fridge.
Frequently Asked Questions
- → Can I substitute the beans for another variety?
Yes, great northern or navy beans also work well with the other Mediterranean flavors in the dish.
- → How long will this antipasto keep in the refrigerator?
It stays fresh for up to 3 days chilled in an airtight container, allowing the flavors to deepen.
- → Can the vinaigrette be prepared in advance?
Absolutely. The dressing can be made up to 2 days ahead and stored in the fridge.
- → What goes well with this salad?
Crusty bread, grilled chicken, or fresh greens make lovely pairings for this dish.
- → Is this antipasto best served cold or at room temperature?
It can be served chilled for a refreshing bite or at room temperature for the fullest flavor.