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Wooden salad bowl filled with Vegan Antipasto Salad.
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Vegan Antipasto Salad

My vegan antipasto salad is loaded with delicious ingredients like tangy olives, smoky tofu, marinated veggies, and a zesty homemade vinaigrette. It takes just minutes to throw together and is guaranteed to steal the show at your next cookout!
Prep Time15 minutes
Total Time15 minutes
Course: Salad
Cuisine: American, Italian
Servings: 4
Calories: 402kcal
Author: Alissa Saenz

Ingredients

For the Dressing

  • ½ cup olive oil
  • ¼ cup red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 garlic clove, minced
  • 1 teaspoon Italian seasoning
  • 1 teaspoon organic granulated sugar
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

For the Salad

  • ¼ medium red onion, sliced
  • 4 cups romaine lettuce, roughly chopped
  • 2 cups cherry tomatoes, halved
  • ¾ cup marinated artichoke hearts (one 6 ounce/170 gram jar, drained)
  • ½ cup Kalamata olives
  • ½ cup Green olives
  • ½ cup roasted red peppers, chopped
  • ½ cup pepperoncini
  • ½ cup fresh basil, roughly chopped
  • 8 ounces smoked tofu (one 8 ounce/227 package if using store-bought, or half a batch of the homemade tofu from the link)
  • Salt and pepper, to taste
  • Vegan Parmesan cheese, for serving
US Customary - Metric

Instructions

  • Place all of the dressing ingredients into a sealable jar with a lid (Note 1). Close the jar, then shake it until the ingredients are fully combined and the mixture looks slightly creamy.
  • Optional step: Place the red onion slices into a small bowl and cover them with cold water. Let them soak for about 10 minutes, while you prepare the other ingredients (Note 2).
  • Arrange the lettuce, tomatoes, artichoke hearts, both types of olives, roasted red peppers, pepperoncini, fresh basil, and smoked tofu into a large salad bowl. Drain the onion if you soaked it, then add it to the bowl with the other ingredients. Drizzle the salad with the dressing, using as much as you like (Note 3), then toss the salad. Season it with salt and pepper.
  • Divide the salad onto plates and top each portion with a sprinkle of vegan Parmesan cheese. Serve.

Notes

  1. If you don't have a suitable jar, instead place the ingredients into a bowl and beat them vigorously with a wire whisk.
  2. This step will mellow the flavor of the onion slightly. Skip it if you like your onion to have a little bite.
  3. Leftover dressing will keep in an airtight container in the fridge for about two weeks.

Nutrition

Calories: 402kcal | Carbohydrates: 13g | Protein: 7g | Fat: 37g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 24g | Sodium: 1701mg | Potassium: 483mg | Fiber: 5g | Sugar: 5g | Vitamin A: 5278IU | Vitamin C: 49mg | Calcium: 95mg | Iron: 3mg