Whenever I create a new salad, I challenge myself to come up with a new recipe. Although most Italian salads are full of meat and cheese, I created a vegan antipasto salad recipe I love.
When I first went plant-based, almost 20 years ago, the only meal I could eat out was pasta marinara. Back then, vegan wasn’t a thing and pasta with tomato sauce, although limited, was better than nothing.
Unfortunately, even eating plant-based in an Italian restaurant is difficult, even though I think it should be easy. Since we love Italian food, I simply make vegan versions at home. And, vegan antipasto salad is one of my all-time favorites.
WHAT INGREDIENTS ARE TRADITIONALLY IN AN ANTIPASTO SALAD RECIPE?
For example, Antipasto is the traditional first course of a formal Italian meal. Typical ingredients of a traditional antipasto, however, include cured meats, olives, pepperoncini, mushrooms, anchovies, artichoke hearts, various cheeses, pickled meats, and vegetables in oil or vinegar.
Obviously, there are several variations of antipasto salad recipes, but I created an antipasto salad full of my favorite Italian ingredients. Even though I love my Italian Chopped Salad, vegan antipasto salad is heartier and contains more ingredients. Antipasto salad, though, is so filling and delicious, I eat it as an entree salad.
WHAT INGREDIENTS ARE NEEDED FOR VEGAN ANTIPASTO SALAD?
- Romaine lettuce
- Cannelli Beans
- Tri-colored baby potatoes
- Grape tomatoes
- Kalamata olives
- Red bell pepper
- Simple Rosemary Infused Pickled Red Onions, or raw red onion
HOW TO BOIL TRI-COLORED BABY POTATOES FOR VEGAN ANTIPASTO SALAD
The tri-colored baby potatoes, for instance, are the only cooked vegetable in the salad. In order to cook baby potatoes to include in a cold salad, it is important to cook them all the way through. Then, the baby potatoes must be placed in an ice bath to immediately stop the cooking process.
- Choose baby potatoes similar in size so they cook evenly.
- Place potatoes in a pan covered in cold water with a teaspoon of salt.
- Next, bring potatoes to a boil, and boil uncovered, for 15 minutes.
- Pierce with a fork to make sure they are tender, as time may vary due to the size of the potatoes
- Immediately transfer potatoes to a colander to drain water and then place potatoes in a bowl with cold water and ice to stop cooling.
- When potatoes are cold, remove them from the pan, dry, and cut each potato in half.
WHAT IS IN THE OIL-FREE ANTIPASTO SALAD DRESSING?
Because I don’t cook with oil, I enjoy making delicious, healthy dressing recipes. As a result, I indulge in dressings on my salads, because I love dressing!
OIL-FREE ANTIPASTO SALAD DRESSING
- 1/4 cup balsamic vinegar
- 1/4 cup apple cider vinegar
- 2 cloves garlic, minced
- 3 Tablespoons dijon mustard
- 3 Tablespoons maple syrup
- 2 teaspoons fresh lemon juice
- 1 Tablespoon Italian Seasoning
IF YOU LOVE HEARTY ENTREE SALADS, CHECK OUT THESE SALAD RECIPES
- Asparagus Salad
- Chinese Chicken Salad
- Spinach Pasta Salad
- Roasted Vegetable Salad
- Lentil Salad
- Vegan Taco Salad
- Vietnamese Noodles
- Roasted Cauliflower Salad
- Quinoa Greek Salad with OMG Oil-Free Dressing
- Skinny Greek Veggie Pasta Salad