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(228)
Notes: Read community notes

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.

Learn: How to Make Salad

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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

Preparation

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.
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.
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.

Ratings

5 out of 5

228 user ratings

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Cooking Notes

Clare1 month ago

This is so good I freaked out a little.

Tamara SM2 months ago

Canned implies not marinated. So not those in the little glass jars but the ones in the 12(?) oz cans.

Chuffed5722 hours ago

Chunked some of my sweet Romas and small cukes growing so profusely all at once, took advice here and added pepperoncini, marinated the beans overnight but didn’t use all the marinade as dressing - not thrilled with the mustard or honey, added red wine vinegar instead. I’ll add basil when I serve it and probably some fresh sourdough croutons almost like panzanella. Tomorrow leftovers might go in a loaf with tapenade like muffuletta… maybe anchovies?

Zach6 days ago

1/4 cup EVOO instead of 1/2

m1 week ago

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.

june1 week ago

I added some cooked bow-tie pasta to recipe as written. Excellent!.

Glis glis1 week ago

Really good flavors but a touch too salty for my taste with the starting amount of salt suggested in the recipe - I think because the saltiness of some of the components probably varies depending on the variety. Will start with 1/2 tsp salt for the dressing next time I make it.

Diana1 week ago

Prepared exactly as recipe, but found there was too much dressing. Next time, I will half the dressing and the oregano. Otherwise, quite tasty.

Elaine2 weeks ago

This is a great recipe, just adjust the garlic to suit your tolerance. I made this with 2 large garlic cloves and thought it was delicious, but definitely a bit garlicky for my taste! I diluted subsequent servings with some chopped cucumber and felt that added some welcome freshness and crunch.

Shelley H2 weeks ago

Delicious, big hit! My only change was 1/2 the dressing.

CC in DC2 weeks ago

Halved the oil and served on top of a plate of greens. Also great with sliced bread. Oregano really shined. Sharing this meal with my kind and generous parents (“and it’s an attractive salad,” says Mom) made it one of the best nights ever. Thanks NYT.

lisa2 weeks ago

Oregano is a little strong, try 1 tablespoon first then taste.

cassie2 weeks ago

added salami and fresh herbs immediately before serving.

Rebecca3 weeks ago

Used 2 cans of Great Northern beans and 2 cans of artichokes, no cheese, same amount of dressing. Still felt like it was too much dressing. But it was absolutely delicious. More beans made it very hearty. I did cut back on the dried oregano and used some fresh.

Elle B.3 weeks ago

Just came back from a 4th of July gathering, and this was a hit with all. As per others’ notes, I reduced the oregano and garlic in the dressing - by half. I also substituted garbanzo beans for the butter beans and they worked really well, retaining flavor and texture. Served w grilled bread on the side.

lc3 weeks ago

Excellent!!

KD4 weeks ago

Also added pepperoncini, as that's a classic in this salad. Really yummy! Perfect no-cook summer meal.

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