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tomatoes, artichokes, mushrooms and mozzarella balls in white bowl

VEGETARIAN ANTIPASTO SALAD RECIPE

This Vegetarian Antipasto Salad Recipe is a great appetizer idea for holidays and parties. A vegetarian appetizer or side dish that everyone will love!
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Course: Appetizers
Cuisine: American
Keyword: antipasto salad recipe
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 8
Calories: 213kcal
Author: Nicole Harris

Equipment

Ingredients

  • 1/2 Lb Cremini Mushrooms - stems removed
  • 1 Tablespoon Oil
  • 10 ounces Grape Tomatoes - halved
  • 1/2 Cup Sliced Peperoncini
  • 1/2 Cup Green and/or Black Olives - sliced
  • 1 Cup Chopped Marinated Artichokes
  • 10 ounces Fresh Marinated Mozzarella Balls approx 30 balls
  • Handful Fresh Parsley - chopped
  • DRESSING:
  • 1/4 Cup Olive Oil
  • 1 Tablespoon White Balsamic Vinegar
  • 2 teaspoon Dried Italian Seasoning
  • 1 Garlic Clove - grated
  • Salt/Pepper

Instructions

  • Preheat oven to 400ºF
  • Toss mushrooms in oil then spread in a even layer on a greased rimmed baking sheet. Roast for 20 minutes. Let cool then slice thick.
  • Combine mushrooms, tomatoes, peperoncini, olives, artichokes, mozzarella and parsley in large bowl.
  • Whisk dressing ingredients. Pour dressing over salad. Toss until evenly coated. Serve.

Video

Notes

If not serving immediately do not add mozzarella. Add cheese just before serving.
Refrigerate until serving. Allow salad to sit at room temp for 10-15 minutes before serving then toss.

Nutrition

Serving: 1g | Calories: 213kcal | Carbohydrates: 8g | Protein: 10g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 10g | Cholesterol: 28mg | Sodium: 415mg | Fiber: 2g | Sugar: 3g
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