White bean and salametti chips salad

Featuring home-style croutons and salametti calabrese chips, this white bean salad with a slightly bitter flair will win you over at lunch!




15 minutes


10 minutes



  • 1 Fantino&Mondello Calabrese Salametti, thinly sliced
  • 3 thick slices country bread, cut into cubes
  • 95 ml (1/3 cup + 1 tbsp.) olive oil
  • Salt and freshly ground pepper, to taste
  • 5 ml (1 tsp.) Dijon mustard
  • Juice of 1 small lemon
  • 2.5 ml (1/2 tsp.) honey
  • 1 can (540 ml) white beans, rinsed and drained
  • 250 ml (1 cup) cherry tomatoes, halved
  • 80 ml (1/3 cup) flat parsley, chopped
  • 1.5 L (6 cups) arugula
  • Shaved Parmesan, to taste


  1. Preheat oven to 425 °F. Line two baking sheets with parchment paper.
  2. Place salametti slices on one of the sheets. Cook in the oven for 6 to 8 minutes or until slices are golden and crispy. Set aside.
  3. In a bowl, drizzle 15 ml (1 tbsp.) olive oil over bread cubes and mix. Season with salt and pepper. Place on the other baking sheet and cook in the oven for 6 to 8 minutes or until croutons are nice and golden. Set aside.
  4. In a bowl, mix Dijon mustard, lemon juice, and honey. Season with salt and pepper. Whisk in olive oil in a steady stream. Set aside.
  5. In a large bowl, combine beans, tomatoes, parsley, arugula, and croutons. Toss gently with a few spoonfuls of vinaigrette.
  6. Divide the bean salad onto 4 plates. Garnish with the salametti chips and shaved Parmesan to taste. Season with pepper and serve immediately.

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