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Vegetable Antipasto Salad

Vegetable Antipasto Salad

An easy, flavorful vegetable antipasto salad brimming with tender artichokes, briny olives and sweet sun-dried tomatoes.
5 from 2 votes
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Prep Time 15 minutes
Total Time 15 minutes
Course Salad
Cuisine Italian
Servings 4 people
Calories 261 kcal

Equipment

  • Large mixing bowl
  • Small container with lid

Ingredients
  

For the salad

  • 1 cup scallions chopped
  • 1/4 cup artichoke hearts drained, chopped
  • 1/4 cup sundried tomatoes in oil chopped
  • 1 cup bell pepper chopped
  • 1/2 cup olives sliced, kalamata or black
  • 8 ounces tomatoes ripe, quartered
  • 1/4 cup capers drained
  • 1/4 cup parsley fresh, chopped

For the dressing

  • 6 tablespoons olive oil extra virgin
  • 1 tablespoon lemon juice
  • 1 tablespoon lemon zest
  • 1 clove garlic clove peeled, minced or grated
  • 1 pinch salt

Instructions
 

  • Add all salad ingredients in a large salad bowl except the dressing ingredients. Stir until combined.
  • In a small pot with a lid, add all dressing ingredients, close and shake well to emulsify the dressing.
  • Pour the sauce over salad and toss to coat. Serve immediately.
Keyword Easy, Gluten Free, Healthy, No Cook, Soy Free, Vegan