This easy, flavorful vegetable antipasto salad is brimming with tender artichokes, briny olives and sweet sun-dried tomatoes. It’s also a great side dish to bring to a small family gathering. Or, scale up this vegan antipasto salad for potluck. No cooking required!
How To Make This Recipe
Before we begin, we prep our produce and measure out all of our ingredients for both the salad and our dressing. Small bowls and ramekins are perfect for mise in place. We’re surprised and satisfied by how well these ingredients present themselves before salad assembly.
Mise en place for Vegetable Antipasto Salad
Next, we add all of our vegan antipasto salad ingredients into a large salad bowl:
- Scallions
- Artichoke hearts
- Sundried tomatoes
- Bell pepper
- Kalamata olives
- Fresh tomatoes
- Capers
- Fresh parsley
While tempting, resist the urge to grab your fork and dig in. We still have to make the dressing!
Beautiful salad bowl full of vegetables
How to Make This Simple Dressing
Once the ingredients are assembled in a bowl, let’s make the dressing. We like to whisk up this simple, lemony dressing with olive oil, lemon, and garlic. Because this dressing calls for both lemon juice and lemon zest, we recommend using a fresh lemon in this preparation. If you only have a bottle of lemon juice in the refrigerator, however, we wouldn’t let this stop you from making this dish.
Prepare dressing for your vegan antipasto salad
Here’s the fun part. We place all of our ingredients into a small container with a lid. Then, we get to shake it like a maraca. Shakey, shakey! Shake that jar until all of the ingredients have emulsified.
Shake up that dressing!
Once the dressing emulsifies, we’re ready to finish the salad. Pour that silky dressing onto the salad. We’ve made a lot of dressing here to accommodate all tastes. So, we recommend using more or less dressing to suit your personal taste preferences.
Pouring dressing onto those bright veggies
How to Finish The Salad
Mix the ingredients gently with a large spoon. And, just like that, your vegetable antipasto salad is ready to serve!
Enjoy your Vegetable Antipasto Salad!
If you’re looking for more salad recipes, check out these tasty options:
Recipe Card for Vegetable Antipasto Salad
Here’s the recipe card for Vegetable Antipasto Salad. Print, share or save!
Vegetable Antipasto Salad
Equipment
- Small container with lid
Ingredients
For the salad
For the dressing
- 6 tablespoons olive oil extra virgin
- 1 tablespoon lemon juice
- 1 tablespoon lemon zest
- 1 clove garlic clove peeled, minced or grated
- 1 pinch salt
Instructions
- Add all salad ingredients in a large salad bowl except the dressing ingredients. Stir until combined.
- In a small pot with a lid, add all dressing ingredients, close and shake well to emulsify the dressing.
- Pour the sauce over salad and toss to coat. Serve immediately.
