Four-Can Pantry Salad

When we think about salads, we often picture a bounty of fresh vegetables that go from fridge to plate. But when your crisper drawer is empty, there’s a world of other ingredients you can utilize to make a quick, refreshing salad — and they’re probably hanging out in your pantry right now.

This Italian-style salad is made with four common pantry items: canned olives, roasted red peppers, artichoke hearts, and chickpeas. When tossed with whatever last bit of greens you have, along with an oregano vinaigrette and a generous amount of salty feta, you’ve got a flavor-packed pantry salad on your hands — and it’s incredibly adaptable to whatever ingredients you have.

Looking to utilize your pantry to create hearty summer salads that are fresh and exciting? Keep these tips in mind.

1. Always rinse canned items before adding them to the salad, unless they’re packed in oil. Canning liquid can add an unwanted flavor to your salad — especially in the case of canned beans, which come packed in thick, murky water. But for items that are packed in oil, simply drain them and skip the rinsing step.

2. Let canned items dry in a colander for several minutes. No matter what canned good you’re using, making sure they are completely dry is key. Adding wet ingredients to a salad can thin out the dressing and make it taste bland. If they still feel wet after draining, use a paper towel to pat them dry.

3. Taste often and adjust seasoning accordingly. Different brands and varieties of canned goods have varying levels of salt, ranging from super salty to not at all. When making your salad, make sure to taste the dish as you’re making it and adjust the seasoning accordingly.

4. Look beyond canned goods. Other pantry staples like nuts, seeds, and crushed chips make excellent additions to salads. Get creative and try rummaging through your pantry for inspiration next time you’re craving a salad. It might just save you a trip to the store.