Antipasto Salad

By Dan Pelosi

Published May 22, 2024

  • Ryan Liebe for The New York Times. Food Stylist: Maggie Ruggiero.
Media 1 of 1
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(703)
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. 

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

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; 685 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.

Powered by

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.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

5 out of 5
703 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

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

C Franks

Genuinely delicious. I was also inspired by Ali Slagle’s Italian broccoli salad and added in a bunch of tenderstem broccoli and it was the perfect addition

K

I’ve made this so many times, riffed in 1000 ways. The only constant is butter beans, dressing, and artichokes (the latter of which I roast with a little oil and salt first). Dressing is delish with or without maple syrup, IMHO, for those concerned about such things- though if you add salami you may find the sweetness welcome. And I use 1/4 cup of oil or less so that the dressing has more bite, but that’s a matter of personal preference.

Julia

I love this. Thank you, Dan. I think the amount of garlic is what makes this recipe special and particularly delicious! Go for it!

Private comments are only visible to you.

Recipe Tags

or to save this recipe.