An Italian-inspired Antipasto Salad, packed full of healthy veggies and brimming with summertime flavor. Fast and easy, this versatile salad can be made ahead-perfect for mid-week meals or summer gatherings. Vegan-adaptable and Low-carb adaptable.
Over the last few weeks, many variations of this Antipasto Salad have been happening around here! Vegan versions, vegetarian versions, and a low-carb version made with tuna. I love the salad because I can throw things together ahead, and have it on hand for quick and easy meals.
Pantry ingredients -like artichoke hearts, olives, capers, roasted peppers, white beans or tuna, are combined with fresh veggies like yellow wax beans, red onion, green beans, bell pepper, cherry tomatoes, along with an abundance of fresh herbs, all tossed in a simple Italian Dressing.
As the salad marinates it gets better and better! Such a satisfying & adaptable salad, that I think you will love!
Antipasto Salad Variations:
Whether you are vegan, vegetarian or low carb/high protein you can adapt this salad to meet your dietary needs.
- Make it vegetarian– add white beans and mozzarella, leaving out traditional cured meats.
- Make it low-carb & high protein– add canned tuna and leave out the beans.
- Make it vegan – leave out the cheese.
- Load it up: Feel free to add Italian-style cured meats, like in traditional antipasto.
Ingredients in Antipasto Salad
- artichoke hearts– in water preferably.
- white beans or canned tuna (or sub other beans!)
- roasted peppers (or use fresh)
- olives- regular black olives, or kalamata would be good too
- cherry tomatoes (or fresh bell pepper)
- green beans or yellow wax beans ( or sub other veggies)
- baby mozzarella balls (optional)
- red onion
- pepperoncini -optional (for heat)
- fresh herbs- basil, or flat-leaf parsley, or both!
How to make Antipasto Salad
Comb through your pantry and gather up olives, artichoke hearts, roasted peppers, capers, white beans (or garbanzos) or canned tuna. Add some fresh ingredients- yellow wax beans, green beans, bell pepper, celery, tomatoes and fresh herbs.
Keep it vegan with white beans or add tuna for protein.
Blanch any veggies you like. Here I’m blanching green beans. Leave bell peppers raw, but perhaps blanch asparagus, yellow wax beans and snap peas (or leave them raw). Thinly sliced zucchini is nice here, left raw- it will marinate as sits in the marinade.
Place your ingredients in a bowl. Think about color!
Make the simple Italian Dressing.
Simply whisk dressing together in a bowl.
Toss the salad with the Italian dressing, then taste, adjust salt and vinegar, and refrigerate until ready to serve.
How to Store it
Store the Antipasto Salad in a glass container for up to 4 days in the fridge. As it marinates in the dressing, it will get even more flavorful!
Such a delicious way to use garden veggies and pantry ingredients.
Play around with different versions of the salad to create your own unique blend!
Use what you have on hand!
More recipes you may enjoy:
- Grilled Tuscan Bread Salad
- Tuscan White Bean & Tuna Salad with Arugula
- Greek Pasta Salad
- Mediterranean Farro Salad w/ Marinated Zucchini and Chickpeas
- Purple Cauliflower Salad (Sicilian Style!)
- Picante Tuna Salad
Hope you are having a beautiful week so far! Enjoy the salad and let us know what you think in the comments below!
- 2 cups green beans or yellow wax beans, blanched (see notes)
- 14 ounce can white beans (rinsed and drained), or 1 can albacore tuna, drained, or sub chickpeas or other beans.
- 14-ounce can artichoke hearts in water, drained
- 6-ounce can black olives, 1-1 1/2 cups ( or 1 cup kalamata olives)
- 1 cup celery, chopped (optional)
- 1/2 cup roasted peppers
- 1 cup cherry tomatoes, halved
- 1 bell pepper, diced
- 1/4 cup red onion, thinly sliced
- 2 tablespoon capers
- 1/2 cup flat-leaf parsley, chopped
- 1/4–1/2 cup basil, chopped
- optional: baby mozzarella balls
- 1/3 cup olive oil
- 2 tablespoons red wine vinegar, more to taste
- 1 tablespoon lemon juice
- 1 finely minced garlic clove
- 1 tablespoon shallot, finely minced
- 1/2 teaspoon maple or honey (optional- see notes)
- 1 teaspoon Italian seasoning (or dried oregano)
- 1/4 tsp salt, more to taste
- 1/2 tsp pepper
- pinch chili flakes
Gather your ingredients for the salad.
Blanch the green beans: Bring a medium pot of salted water to a boil, add green beans and simmer until vibrant and just tender, 3-4 minutes. Drain, rinse in cold water.
In a large bowl, add the drained beans (or drained tuna), drained artichoke hearts, drained olives, chopped celery, roasted peppers, cherry tomatoes, bell pepper, red onions, capers and fresh herbs. Add baby mozzarella balls if using.
Whisk dressing ingredients together in a small bowl.
Gently fold in the dressing into the salad, until combined. Taste, and add more salt or vinegar as needed-flavor will vary here based on what specific canned goods you are using.
Chill until serving time.
Salad will keep 4 days in the fridge.
Feel free to substitute other veggies: snap peas, asparagus, mushrooms, zucchini, cauliflower, broccoli, etc. Blanch any veggies you wouldn’t want to eat raw.
If making this with Tuna, add 2 teaspoons whole-grain mustard.
Herb variations: dill or cilantro work well here too.
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