Summer Salami White Bean Salad.

by Jessica August 10, 2026

This summer salami white bean salad is packed with so much flavor and texture! Arugula and white beans are topped with roasted peppers, pepperoncini, herbs, salami and feta cheese then drizzled in a zesty vinaigrette. Delicious and easy to make ahead of time!

Here’s a new lunch idea for you that will become a regular in your lineup!

My summer salami white bean salad is filling, absolutely loaded with serious flavor and texture and can be made ahead of time. It’s a great dish to prep right now so you can enjoy it over the next few days.

This is the kind of dish that saves weekday meals – mostly for myself. I always like to have something in the fridge exactly like this – that is packed with protein and fiber, but also flavor and texture, so when I’m running around and have to get out the door, I can grab some.

It’s versatile and takes no time at all.

And it’s basically a salad where you dump everything into a bowl, quickly drizzle with dressing and then you’re good to go for a few days. Delicious, easy and simple!

P.S. I first shared this recipe on my substack a few months ago as a sneak peek! I love how many of you have been enjoying it all summer!!

This bowl is packed with so many of my favorite things!

First up, a base of peppery arugula. This gives us some greens but also a wonderful bite!

Next, our white beans, of course. I adore beans but white beans have always been my favorite. They are so incredibly rich and creamy. I love how substantial they are and the satiety that they bring to a dish.

Chopped salami is next. I like to get thinly sliced salami and chop it that way, because that is how my kids enjoy it. But you can also get a roll of it and dice it into chunks. Whichever you prefer!

Roasted red peppers, arguably the best peppers to ever exist! They make almost every single dish better. Charred, sweet and savory.

Then, sliced or chopped pepperoncini. Oh my gosh. If you’re a briney, savory food lover like I am, this will be your favorite part. It adds so much tang and crunchy to the salad. This is the flavor that makes your mouth water!

Fresh herbs – especially basil – complements the other ingredients so well. It’s my herb of choice here but you could also use parsley. And thyme is great too!

Finally, some crumbled feta cheese. If you’re not a fan of feta, you could also do chunks of sharp provolone. However, I really love a crumbly cheese here because you get little bites and pieces in each spoonful.

This entire thing is covered in my super zesty italian dressing. And I mean ZESTY. This is lovely and garlicky and intense with italian seasoning. Red wine vinegar gives it a super sour, acidic taste in the best way possible!

Toss everything together and it is fabulous. I could eat this for lunch, alone. Serve it on a salad, with crackers, by itself, as a side dish – everything.

And the best part is that it stays great in the fridge. Sure, the arugula wilts a bit but that is the best part of arugula – once it wilts it still tastes wonderful.