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 believe you really do eat with your eyes first and, more often than not, food that looks good, tastes good.

Our Antipasto Salad with Beans started from that idea. We wanted something that looked great but also had real substance—a salad that could stand on its own as a meal. The result is a ready-to-eat that’s colorful, satisfying, and packed with protein and fiber without feeling too heavy.  

Before diving into the salad itself, we wanted to give a little love to our ready-to-eats—or RTEs, as we call them. They’re the unsung heroes of our menu. Our entrees are great for dinners, but the RTEs are our go-tos for everything in between.

Each one comes fully ready to open, toss together, and enjoy. Whether you’re pairing one with dinner or need a quick lunch on the go, these single-portion meals are made to help you keep up with the busy weeks. 

We like to keep things fresh, rotating RTEs so you don’t see the same one twice in a month, while still bringing back customer favorites. And yes, we eat them too. You’d think we’d get tired after prepping them all week, but they’re always fresh, flavorful, and absolutely delicious.

Now back to this salad. The base starts with two types of beans—white and red—for both contrast and texture. From there, we layer in antipasto-inspired flavors: slices of salami, chunks of cheese, and chopped olives (packed on the side for those who don’t love olives). Add in cheese tortellini—because pasta just makes any dish better—plus radicchio, greens, and cherry tomatoes for brightness and crunch.

It all gets tossed in our delightful Italian vinaigrette and then a final drizzle of olive oil and vinegar right before serving to brighten everything up.

The result is a salad that is vibrant, hearty, and as good as it looks. Find it on our November 10th menu and give it a try!