Vegetarian Classic Antipasto Salad
Bright, fresh, and bursting with Mediterranean flavors, this Vegetarian Classic Antipasto Salad is the perfect appetizer or light meal for any occasion. Featuring a colorful medley of mixed salad greens, juicy cherry tomatoes, briny kalamata olives, tender artichoke hearts, and roasted red peppers, this salad brings vibrant textures and flavors to the table. Creamy fresh mozzarella balls and aromatic basil leaves lend indulgent richness, while a simple yet zesty homemade balsamic vinaigrette ties it all together. Ready in just 20 minutes with no cooking required, this vegetarian antipasto is as easy to make as it is delicious. Serve it chilled or freshly tossed for a refreshing and satisfying dish that’s ideal for entertaining or everyday dining. Keywords: vegetarian antipasto salad, Mediterranean salad recipe, quick no-cook meals, fresh basil salad dressing.
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Recipe Information
Ingredients
- 5 cups mixed salad greens
- 1.5 cups cherry tomatoes
- 1 can artichoke hearts
- 1 cup roasted red peppers
- 0.75 cup kalamata olives
- 1 cup fresh mozzarella balls
- 0.5 medium red onion
- 15 leaves basil leaves
- 3 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Begin by rinsing and drying 5 cups of mixed salad greens. Place them in a large salad bowl.
Wash and halve 1.5 cups of cherry tomatoes, then add them to the salad bowl.
Drain and quarter a can of artichoke hearts, and add them to the bowl.
Slice roasted red peppers into strips, making up 1 cup, and add to the salad.
Pit and halve 0.75 cup of kalamata olives, adding these to the bowl as well.
Drain and add 1 cup of fresh mozzarella balls.
Thinly slice 0.5 medium red onion and add the slices to the salad.
Tear the 15 basil leaves by hand and scatter them over the salad.
In a small bowl, whisk together 3 tablespoons of extra virgin olive oil, 2 tablespoons of balsamic vinegar, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper.
Pour the dressing over the salad and gently toss to combine everything well.
Serve immediately or chill in the refrigerator for 15 minutes before serving to allow flavors to meld.
Nutrition Facts
Calories |
1925 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.3 g | 180% | |
| Saturated Fat | 45.9 g | 230% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 5150 mg | 224% | |
| Total Carbohydrate | 100.3 g | 36% | |
| Dietary Fiber | 42.3 g | 151% | |
| Total Sugars | 27.5 g | ||
| Protein | 70.3 g | 141% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1639 mg | 126% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 2875 mg | 61% | |
*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.
