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(159)
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

159 user ratings

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Private Notes

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Cooking Notes

Tamara SM4 weeks ago

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

HCW3 hours ago

I liked the idea of this but the reality wasn’t a huge hit. Everything got sort of ‘glopped up’ and it definitely wasn’t particularly attractive! If I make it again, I would try to layer the components and then pour the dressing over maybe. Could also be due to the texture of the butter beans — cannelini might work better.

Clare3 days ago

This is so good I freaked out a little.

SLO Smith4 days ago

So simple. So yum. Used fresh oregano, because that’s what I had and was concerned about all the comments that said it was too much oregano. Skipped parsley and basil because I didn’t have them, don’t feel like it lost much. Also skipped the cheese because have dairy free people at home this week. It is still an incredibly tasty salad and I look forward to having it with cheese another time.

Liz4 days ago

I appreciated others comments and just eyeballed the dressing with much less oregano and only one large clove of garlic. I basically did a half portion of everything. This is a good base that you can do most anything with like serve it on a bed of arugula, change up the cheese or other ingredients based on what you have. I added a shallot in thin rings because I'm an onion lover. Spring onions would work nicely too.

rachel5 days ago

Liked overall but think it could have been a bit too much oregano, there was a bitter aftertaste that wasn’t the most pleasant. Would make again but less oregano.

Thomas1 week ago

Too much oil for my taste. Would use a third cup in the future.

Brie2 weeks ago

Great pantry buster recipe. I used some different, some same ingredients, utilizing what I had on hand. I used turkey pepperoni, fresh mozz, black olives and white beans. Added sweet onion and sliced pepperoncini. Used my favorite low cal Italian dressing instead of oil but followed the dressing recipe otherwise and added dry basil and parsley to the dressing as I didn't have fresh. Great meal prep recipe idea too. Easy to make any way you like it and easy to grab and go.

Robin2 weeks ago

Maybe add small amount pasta, greens

nancy s2 weeks ago

Very tasty BUT too much garlic. I would use just 1 clove next time. Overwhelmed the other flavors. And maybe add one more can of butter beans next time.

Scott2 weeks ago

Totally rocks.

Nicole2 weeks ago

This was the hit of the bbq I took it to! Such a fantastic mix of flavors and a great sub for pasta salad. Marinating the beans is a must!

Kit2 weeks ago

I really enjoyed this salad and goes well as a side with an outdoor BBQ. I did find the canned butter beans to be a bit to "mushy". Next time I will use try and use fresh and precook them al dente or maybe a different type of bean. I will definitely be making this again.

ST2 weeks ago

Added pepperoncini but otherwise prepared as written. Turned out slightly salty but would definitely make again & add to a summer salad rotation. Personally did not find the 2 tbsp oregano to be overpowering.

Bill3 weeks ago

Did not care for the blend of flavors

Caroline3 weeks ago

So easy and delicious! I used mozzarella and left out the meat. I divided everything into two bowls, drizzled the second bowl with just a bit of olive oil for my three year old and he loved it!

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