Antipasto Salad

By Dan Pelosi

Published May 22, 2024

  • Ryan Liebe for The New York Times. Food Stylist: Maggie Ruggiero.
Media 1 of 2
Total Time
30 minutes, plus at least 1 hour’s chilling
Prep Time
20 minutes
Cook Time
10 minutes, plus at least 1 hour’s chilling
Rating
5(723)
Comments
Read comments

In this recipe the classic Italian antipasti platter takes the form of a single cold salad. All of the traditional elements are present here: tomatoes, olives, artichoke hearts, peppers, cheese and salami. Of course, you can swap all kinds of antipasti-minded ingredients into this salad and omit the meat or cheese for vegetarians or vegans, but don’t skip the butter beans, which are the star of this dish. They’re marinated in an oregano vinaigrette while the rest of the salad is prepped, ensuring they soak up as much flavor as possible. After tossing together, this salad chills in the fridge where the flavors only get better over time. So, feel free to make it ahead.  Serve with a nice hunk of bread to make a bellissimo lunch or dinner. 

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Ingredients

Yield:2 to 4 servings

  • ½ cup extra-virgin olive oil

  • 4 garlic cloves, grated

  • 2 tablespoons red wine vinegar

  • 2 tablespoons dried oregano

  • 1 tablespoon Dijon mustard

  • 1 teaspoon honey

  • Salt and black pepper

  • Red-pepper flakes

  • 1 (14-ounce) can butter beans, rinsed

  • 8 ounces cherry tomatoes

  • 1 cup pitted Castelvetrano or black olives

  • 1 cup roasted red peppers

  • 4 ounces provolone cheese

  • 4 ounces salami

  • 1 (14-ounce) can quartered artichoke hearts

  • ¼ cup finely chopped fresh basil leaves

  • ¼ cup finely chopped fresh parsley leaves

Ingredient Substitution Guide
Nutritional analysis per serving (2 to 4 servings)

43 grams carbs; 50 milligrams cholesterol; 686 calories; 29 grams monosaturated fat; 5 grams polyunsaturated fat; 13 grams saturated fat; 49 grams fat; 13 grams fiber; 1104 milligrams sodium; 25 grams protein; 7 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a large bowl, combine oil, garlic, vinegar, oregano, mustard, honey, 1 teaspoon each salt and pepper and 1 pinch pepper flakes. Whisk to combine, add beans and submerge in dressing to marinate.

  2. Step 2

    Meanwhile, prep the rest of your salad ingredients: Halve the tomatoes, smash the olives, slice the roasted red peppers into ½-inch strips and dice the salami and provolone cheese into ½-inch cubes. Add it all, plus the artichokes, to the bowl with the marinated beans and gently toss to dress. Adjust seasonings to taste.

  3. Step 3

    Refrigerate salad for at least 1 hour. Flavors intensify over time, so feel free to make the salad in advance. Before serving, add parsley and basil and toss to combine.

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Ratings

5 out of 5
723 user ratings
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Comments

m

I thought this recipe had pasta so I added some.... I highly recommend going this route. I used all the listed ingredients + 16 oz dry pasta I cooked + half a bag arugula. It made a ton of food and it was so good we couldn't stop eating it. If you can believe it, it's better the next day.

Clare

This is so good I freaked out a little.

Zach

1/4 cup EVOO instead of 1/2

Mama in Maine

I made this recipe as stated. After letting it chill in the fridge overnight, I decided it need some brightness and added grated lemon zest from 1 small lemon. Superb results! I agree with others that some finely diced red onion would compliment nicely. Great gluten free summer option that can be beefed up with greens or pasta, for the carb lovers.

Mama in Maine

I forgot to note that I did reduce the oil to 1/3 cup with the recommendations from other comments.

MA

I added roasted little potatoes quartered , which added a lot to the texture and absorbed the excess vinaigrette. Wonderful!

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