Save I threw this together on a weeknight when the fridge looked bare, and I was craving something filling but fresh. A friend had left prosciutto at my place after a wine night, and I had three lonely cans of beans in the pantry. What started as improvisation turned into something I now make on repeat. It's the kind of dish that tastes like effort but requires almost none.
The first time I brought this to a potluck, someone asked if I'd ordered it from a deli. I didn't correct them right away. It sat on the table next to casseroles and pasta bakes, and by the end of the night, the bowl was scraped clean. My neighbor still asks me to make it every summer when we eat outside.
Ingredients
- Cannellini beans, chickpeas, and red kidney beans: This trio gives you different textures and makes the salad feel substantial, rinse them well or they'll taste tinny.
- Red onion: Dice it small so it doesn't overpower, and if it's too sharp, soak the pieces in cold water for five minutes before adding.
- Red bell pepper: Choose one that's firm and glossy, it adds sweetness and a satisfying crunch.
- Cherry tomatoes: Halve them so their juice mingles with the dressing and doesn't just sit on top.
- Cucumber: I use the small ones with thin skin so I don't have to peel, just dice and toss.
- Prosciutto: Buy it sliced thin from the deli counter, not the pre-packaged kind, and tear or cut it into ribbons with your hands.
- Flat-leaf parsley and basil: Fresh herbs are non-negotiable here, they wake up the whole bowl.
- Olive oil, red wine vinegar, Dijon mustard, and garlic: This is the backbone of the dressing, don't skimp on the olive oil or it'll taste flat.
Instructions
- Combine the beans:
- Tip all three kinds into a large bowl and give them a gentle stir. They should look like a colorful jumble, not a uniform mush.
- Add the vegetables:
- Toss in the onion, bell pepper, tomatoes, and cucumber. Everything should be cut into similar-sized pieces so each bite has a little of everything.
- Make the dressing:
- In a small bowl, whisk together the olive oil, vinegar, mustard, garlic, salt, and pepper until it emulsifies and looks creamy. Taste it on a piece of vegetable, it should be tangy and bright.
- Dress the salad:
- Pour the dressing over the beans and vegetables, then toss gently with your hands or a big spoon. You want everything lightly coated, not swimming.
- Fold in the herbs:
- Add the parsley and basil last so they stay green and fragrant. Stir them in just before you're ready to serve.
- Finish with prosciutto:
- Fold most of the prosciutto ribbons into the salad, then drape a few on top like a garnish. They'll soften slightly in the dressing but still taste rich and salty.
Save One summer evening, I made this for myself and ate it on the porch with a glass of cold wine. The sun was setting, the cicadas were loud, and the salad tasted better than anything I'd had all week. Sometimes the simplest meals are the ones that stay with you.
How to Store and Serve
This salad tastes best the day you make it, but it'll keep in the fridge for up to two days in an airtight container. The flavors deepen overnight, though the vegetables lose a bit of their snap. Bring it back to room temperature before serving, and give it a quick toss to redistribute the dressing. If it seems dry, drizzle in a little more olive oil.
Swaps and Substitutions
If you don't eat pork, try crumbled feta or shaved Parmesan instead of prosciutto, both add a salty punch. Lemon juice works in place of red wine vinegar if you want something brighter and less acidic. You can also toss in cooked quinoa or farro to make it even heartier, though I love it as is.
Serving Suggestions
I've served this as a side with grilled chicken, eaten it straight from the bowl for lunch, and piled it onto toasted sourdough for an open-faced sandwich. It's versatile enough to work alongside roasted vegetables or as the main event on a warm day. A crisp white wine or a dry rosé makes it feel like a real occasion.
- Serve it on a bed of arugula for extra greens and a peppery bite.
- Top with a soft-boiled egg if you want to turn it into a complete meal.
- Bring it to a picnic, it travels well and doesn't need reheating.
Save This salad has become my go-to when I want something that feels generous without a lot of fuss. I hope it finds a place in your kitchen the way it has in mine.
Recipe FAQs
- → What types of beans are used in this salad?
Cannellini beans, chickpeas, and red kidney beans are combined for a protein-rich base and varied textures.
- → How is the dressing prepared?
The dressing blends extra-virgin olive oil, red wine vinegar, Dijon mustard, minced garlic, sea salt, and freshly ground black pepper.
- → Can the prosciutto be substituted for dietary preferences?
Yes, for a vegetarian option, omit prosciutto and add crumbled feta or shaved Parmesan cheese.
- → What herbs are included for flavor enhancement?
Fresh flat-leaf parsley and optional basil provide aromatic and fresh herbal notes.
- → How should this salad be served for best taste?
Serve chilled or at room temperature, allowing flavors to meld and prosciutto to retain its delicate texture.
- → What wine pairing is recommended?
A crisp Pinot Grigio or dry rosé pairs beautifully with the salad’s fresh and savory profile.