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antipasto-salad-recipe

Antipasto Salad Recipe

A delicious and easy vegan antipasto salad.
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Preparation Time: 15 minutes
Total Time: 15 minutes
Course: Salad
Cuisine: Italian
Servings: 4 servings
Calories: 150 kcal

Ingredients 

Main Ingredients

  • 1 cup Cherry Tomatoes, halved
  • 1 cup Cucumber, sliced
  • 1 cup Kalamata Olives, pitted
  • 1 cup Artichoke Hearts, quartered
  • ½ cup Red Onion, thinly sliced
  • ¼ cup Fresh Basil, chopped
  • ¼ cup Olive Oil
  • 2 tablespoon Red Wine Vinegar
  • 1 teaspoon Dried Oregano
  • to taste Salt and Pepper

Instructions 

  1. In a large mixing bowl, combine cherry tomatoes, cucumber, kalamata olives, artichoke hearts, red onion, and fresh basil.
  2. In a small bowl, whisk together olive oil, red wine vinegar, dried oregano, salt, and pepper.
  3. Pour the dressing over the salad and toss to combine.
  4. Serve immediately or refrigerate for later.

Nutritional Value

Calories: 150kcal | Carbohydrates: 10g | Protein: 2g | Fat: 12g | Saturated Fat: 2g | Sodium: 300mg | Potassium: 400mg | Fiber: 4g | Sugar: 4g | Vitamin A: 500IU | Vitamin C: 20mg | Calcium: 40mg | Iron: 2mg

Keywords

Antipasto, Salad, Vegan
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