NYT Cooking | Dan Pelosi’s Antipasto Salad recipe is in the description @NYTCooking | Uploaded June 2024 | Updated October 2024, 2 days ago.
Here's how to make Antipasto Salad:
INGREDIENTS:
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
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.
Here's how to make Antipasto Salad:
INGREDIENTS:
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
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.
