Tuscan Cannellini Bean and Soppressata Salad

Serves 4


  • 2 cups canned cannellini beans, well rinsed
  • 1/2 cup dried tomatoes in olive oil, diced
  • 1/2 to 1 cup diced sopressata
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoon red wine vinegar
  • 1 clove garlic, minced
  • 1 shallot, minced
  • 2 tablespoons mint, minced
  • Salt and pepper to taste
  • Crusty bread slices


  1. In a bowl combine beans, tomatoes, sopressata and toss well. Set aside
  2. In a small bowl, whisk the oil, vinegar, garlic, shallot and mint together. Add to salad and toss well. Season with salt and pepper and toss again.
  3. Serve as is or over slices of crusty bread.

This recipe was featured on Season 28 - Episode 2807.

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Bridgit S

What is the brand you mentioned for soppresatta?

Bob Rossi

Just saw the show, the brand is Fortuna.


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