Vegetarian Antipasto Salad Recipe
This Vegetarian Antipasto Salad is a fresh, vibrant dish full of bold flavors and textures. Roasted mushrooms, tangy balsamic dressing, mozzarella, and a variety of vegetables make this salad a perfect side dish or appetizer for any gathering. Customizable and meat-free, it’s an ideal choice for vegetarian meals or potlucks.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Category: Salad, Side Dish, Appetizer
- Method: Roasted, Tossed
- Cuisine: Mediterranean, Italian
- Diet: Vegetarian
Ingredients
For the Salad:
½ lb Cremini mushrooms (stems removed)
1 tablespoon olive 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
Instructions
-
Preheat the Oven:
Preheat your oven to 400ºF. -
Roast the Mushrooms:
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. -
Combine the Salad Ingredients:
In a large bowl, combine the roasted mushrooms, tomatoes, peperoncini, olives, artichokes, mozzarella balls, and parsley. -
Make the Dressing:
In a small bowl, whisk together the olive oil, balsamic vinegar, Italian seasoning, garlic, salt, and pepper. -
Toss the Salad:
Pour the dressing over the salad and toss until everything is evenly coated. -
Serve:
Serve immediately, or refrigerate until serving. If not serving immediately, add the mozzarella just before serving to prevent it from becoming soggy.
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Add mozzarella just before serving if storing.
Customization: Add extra veggies like bell peppers or red onions, or toss in some roasted pine nuts or almonds for crunch.
Vegan Option: Omit the mozzarella balls and use vegan cheese or extra roasted vegetables instead.
