Sometimes, before a dish even makes it to the menu, we’re already thinking about how it’s going to look. Not because we’re chasing the perfect photo, but because we really do believe that we eat with our eyes first–and, more often than not, food that looks good, tastes good.

Our Antipasto Bean Salad came from that idea. We wanted something that looked great and had real substance — a salad that could hold its own as a single meal. This ready-to-eat is colorful, satisfying, and a delicious way to pack in plenty of protein and fiber without it feeling too heavy. 

The base of this salad is two types of beans — white and red — for both contrast and a mix of textures. From there, we took inspiration from classic antipasto flavors: slices of salami, chunks of cheese, and chopped olives (which are packed on the side for those who don’t love olives) for that briny, savory profile we love. Then we tossed in cheese tortellini because pasta just makes any dish better. Radicchio and greens are added for crunch, and cherry tomatoes bring that juicy, fresh pop that ties it all together.

Everything gets tossed in our delightful Italian vinaigrette and then is finished with a light drizzle of olive oil and vinegar right before serving– just enough to brighten up those flavors.

The result is a salad that is vibrant, hearty, and looks just as good as it tastes. But don’t just take our word for it. You can find it on our November 10th menu and give it a try!