Mushroom Antipasto Salad
Bursting with Mediterranean flavors and vibrant colors, this Mushroom Antipasto Salad is a feast for the senses that's perfect for any occasion. Featuring tender blanched cremini mushrooms, roasted red and yellow bell peppers, juicy cherry tomatoes, briny Kalamata olives, and tangy marinated artichoke hearts, this salad is tossed in a zesty homemade vinaigrette made with extra-virgin olive oil, red wine vinegar, and aromatic garlic. Fresh parsley adds a vibrant finishing touch, while a quick marinade ensures every bite is infused with deliciousness. This easy-to-make dish is ready in under 40 minutes, can be served chilled or at room temperature, and makes a delightful appetizer or side dish for picnics, potlucks, or dinner parties. Perfect for fans of Mediterranean cuisine and antipasto platters alike!
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Recipe Information
Ingredients
- 500 g Cremini mushrooms
- 1 large Red bell pepper
- 1 large Yellow bell pepper
- 250 g Cherry tomatoes
- 100 g Kalamata olives
- 150 g Marinated artichoke hearts (drained)
- 30 g Fresh parsley
- 60 ml Extra-virgin olive oil
- 30 ml Red wine vinegar
- 2 large Garlic cloves (minced)
- 1 tsp Dried oregano
- 0.5 tsp Salt
- 0.25 tsp Black pepper
Instructions
Clean the cremini mushrooms with a damp paper towel and trim the stems if necessary.
Bring a large pot of salted water to a boil, then add the mushrooms and blanch them for 3-4 minutes. Drain and set aside to cool.
Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.
Slice the red and yellow bell peppers into strips and arrange them on the prepared baking sheet. Drizzle with 1 tablespoon of olive oil and a pinch of salt. Roast for 15-20 minutes, flipping halfway through, until tender and slightly charred.
Halve the cherry tomatoes and set them aside.
In a large mixing bowl, whisk together the olive oil, red wine vinegar, minced garlic, dried oregano, salt, and black pepper to make the vinaigrette.
Once the mushrooms are cool, add them to the bowl along with the roasted bell peppers, cherry tomatoes, Kalamata olives, and marinated artichoke hearts.
Roughly chop the fresh parsley and add it to the bowl. Toss everything together until well combined and coated with the vinaigrette.
Cover the salad and let it marinate in the refrigerator for at least 30 minutes to allow the flavors to meld.
Remove from the refrigerator, give it a good toss, and serve chilled or at room temperature. Enjoy!
Nutrition Facts
Calories |
285 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.5 g | 29% | |
| Saturated Fat | 3.0 g | 15% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 753 mg | 33% | |
| Total Carbohydrate | 19.1 g | 7% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 8.2 g | ||
| Protein | 6.0 g | 12% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 88 mg | 7% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 1028 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
