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Antipasto Salad

By Dan Pelosi

Published May 23, 2024

Antipasto Salad
Ryan Liebe for The New York Times. Food Stylist: Maggie Ruggiero.
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(587)
Comments
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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
  • ½cup extra-virgin olive oil
  • 4garlic cloves, grated
  • 2tablespoons red wine vinegar
  • 2tablespoons dried oregano
  • 1tablespoon Dijon mustard
  • 1teaspoon honey
  • Salt and black pepper
  • Red-pepper flakes
  • 1(14-ounce) can butter beans, rinsed
  • 8ounces cherry tomatoes
  • 1cup pitted Castelvetrano or black olives
  • 1cup roasted red peppers
  • 4ounces provolone cheese
  • 4ounces salami
  • 1(14-ounce) can quartered artichoke hearts
  • ¼cup finely chopped fresh basil leaves
  • ¼cup finely chopped fresh parsley leaves
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

685 calories; 49 grams fat; 13 grams saturated fat; 0 grams trans fat; 29 grams monounsaturated fat; 5 grams polyunsaturated fat; 43 grams carbohydrates; 13 grams dietary fiber; 7 grams sugars; 25 grams protein; 1104 milligrams sodium

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
587 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

Patty Haran

This was a big hit as an appetizer at a BBQ. The recipe made a big portion filling a 9 X12 dish. I served with a loaf of sliced italian bread.

Art

I wouldn’t mess with this recipe at all. You need to double it because people just keep coming back for more and more. And what they don’t eat, you’ll have as leftovers I’ve made this twice for two different dinner parties and everyone just raves and then asks for the recipe.

quaas

Excellent. Did it with lima beans. A winner.

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