Vegetarian Antipasto Salad Recipe

Why You’ll Love This Recipe

This vegetarian version of antipasto is full of bold flavors and textures, with roasted mushrooms adding a savory depth. It’s easy to prepare and can be served as a side dish or appetizer at any gathering. Plus, with a tangy balsamic dressing, this salad is both refreshing and hearty—without the need for any meat. It’s customizable, so you can add your favorite antipasto ingredients, and it works great for a vegetarian-friendly alternative.

Ingredients

• ½ lb Cremini mushrooms (stems removed)

• 1 tablespoon oil

• 10 oz grape tomatoes, halved

• ½ cup sliced peperoncini

• ½ cup green and/or black olives, sliced

• 1 cup chopped marinated artichokes

• 10 oz fresh marinated mozzarella balls (about 30 balls)

• Handful of fresh parsley, chopped

For the dressing:

• ¼ cup olive oil

• 1 tablespoon white balsamic vinegar

• 2 teaspoons dried Italian seasoning

• 1 garlic clove, grated

• Salt and pepper, to taste

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat your oven to 400ºF.

2. Toss the mushrooms in oil, then spread them in an even layer on a greased rimmed baking sheet. Roast for 20 minutes. Once done, let them cool and slice them thickly.

3. In a large bowl, combine the roasted mushrooms, tomatoes, peperoncini, olives, artichokes, mozzarella balls, and parsley.

4. In a small bowl, whisk together the dressing ingredients (olive oil, balsamic vinegar, Italian seasoning, garlic, salt, and pepper).

5. Pour the dressing over the salad and toss until everything is evenly coated.

6. Serve immediately, or refrigerate until serving. If not serving immediately, do not add mozzarella until right before serving.

Servings and Timing

• Servings: 8

• Prep time: 10 minutes

• Cook time: 20 minutes

• Total time: 30 minutes

Variations

• Add more veggies: Feel free to add other veggies like bell peppers, cucumbers, or red onions to customize the salad to your liking.

• Add nuts: For a bit of crunch, you can toss in some roasted nuts like pine nuts or almonds.

• Make it gluten-free: This recipe is naturally gluten-free, making it a great option for those with dietary restrictions.

Storage/Reheating

This salad is best served fresh, but if you have leftovers, store it in an airtight container in the refrigerator. The salad will keep for up to 2 days. However, if you plan to store it, add the mozzarella just before serving to prevent it from getting soggy.

FAQs

Can I add meat to this salad?

Yes, you can add sliced salami, prosciutto, or any other cured meats to make a traditional antipasto version.

Can I make this salad ahead of time?

Yes, you can prepare all the ingredients and store them in the fridge. Add the mozzarella and dressing just before serving for the freshest taste.

What if I don’t have white balsamic vinegar?

You can substitute white balsamic vinegar with regular balsamic vinegar, though it will have a slightly different flavor.

Can I use dried mushrooms instead of fresh?

Fresh mushrooms give a better texture, but if you prefer dried mushrooms, soak them in warm water before using them in the salad.

Can I use a different type of cheese?

Yes, feel free to swap the mozzarella for bocconcini, feta, or goat cheese.

How long can I store this salad in the fridge?

It lasts for up to 2 days in the fridge, but the mozzarella may begin to soften if stored for longer periods.

Can I add more dressing to the salad?

Absolutely! Add more dressing if you prefer a juicier salad or if you’re making a larger batch.

How do I make this salad vegan?

Simply omit the mozzarella balls and replace them with vegan cheese or add extra roasted vegetables for texture.

Can I serve this salad warm?

While it’s typically served cold, you can serve the mushrooms warm if you prefer. Just make sure to cool them slightly before adding them to the salad.

Can I add pasta to this salad?

Yes! Adding cooked pasta would make this a more filling main dish. Just ensure the pasta is well-drained before mixing it into the salad.

Conclusion

This Vegetarian Antipasto Salad is a fresh and flavorful option that brings together a perfect mix of vegetables, savory mushrooms, and mozzarella. It’s easy to prepare, customizable, and perfect for parties or as a side dish. Whether you’re serving it to vegetarians or non-vegetarians, it’s a crowd-pleaser that everyone will enjoy!