Italian White Bean and Olive Salad with Salsa Verde
This Italian-inspired salad combines creamy white beans, briny olives, and crisp vegetables, all tossed in a vibrant homemade Italian salsa verde — a fresh, herb-packed green sauce made with parsley, capers, and lemon. It’s simple, healthy, and full of Mediterranean energy. Perfect as a light lunch, side dish, or picnic salad.
⏱ Time
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 20 minutes
Ingredients
For the Salad:
1 can (400g / 15 oz) white beans (cannellini or great northern), rinsed and drained
½ cup mixed olives, sliced (green and Kalamata work well)
½ cup cherry tomatoes, halved
½ small red onion, finely sliced
½ cucumber, diced (optional but refreshing)
2 tbsp extra virgin olive oil
Salt and black pepper, to taste
A handful of fresh basil or arugula for garnish
For the Italian Salsa Verde:
(This is the heart of the dish — fragrant, zesty, and herby!)
1 cup fresh parsley leaves (packed)
2 tbsp capers, drained
2 anchovy fillets (optional, for authentic Italian flavor; skip for vegetarian)
1 clove garlic
2 tbsp fresh lemon juice (or red wine vinegar)
⅓ cup extra virgin olive oil
½ tsp Dijon mustard (optional, adds creaminess)
Salt and pepper, to taste
Instructions
1. Make the Salsa Verde
1. In a food processor (or mortar and pestle for rustic texture), combine parsley, capers, anchovies (if using), garlic, lemon juice, and mustard.
2. Pulse until roughly chopped.
3. Slowly drizzle in olive oil while blending until a slightly thick, spoonable sauce forms.
4. Taste and season with salt and pepper.
(If you don’t have a processor, finely chop all ingredients and whisk with olive oil and lemon juice.)
2. Assemble the Salad
1. In a large bowl, combine white beans, olives, cherry tomatoes, red onion, and cucumber.
2. Drizzle with olive oil, add a pinch of salt and pepper, and toss gently.
3. Spoon over 3–4 tablespoons of salsa verde and mix to coat everything evenly.
4. Adjust seasoning to taste — more lemon for brightness, or more oil for richness.
3. Serve
Serve chilled or at room temperature, topped with fresh basil or arugula.
Optional: sprinkle with shaved Parmesan or toasted pine nuts for extra flavor.
Notes & Tips
Beans: You can use chickpeas or butter beans instead of cannellini.
Storage: Keeps beautifully in the fridge for up to 3 days — flavors deepen over time.
Make it a meal: Add grilled chicken, tuna, or roasted vegetables for a heartier option.
No anchovies? Substitute a few extra capers for that briny depth.
frequently asked questions FAQs
Q: Can I make the salsa verde ahead of time?
A: Yes — store it in a jar covered with olive oil in the fridge for up to 5 days.
Q: Can I use dry beans instead of canned?
A: Absolutely. Soak overnight, boil until tender, and cool before using.
Q: What’s the difference between Italian salsa verde and Mexican salsa verde?
A: Italian salsa verde uses parsley, capers, anchovies, and olive oil — no tomatillos or chilis like the Mexican version.
Nutritional Information
Calories: 340 kcal
Protein: 10g
Fat: 20g
Carbohydrates: 28g
Fiber: 7g
Sugar: 3g