Vegetarian Antipasto Salad



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This bright, crowd-pleasing salad is loaded with everything good—tomatoes, chickpeas, cukes, and yes, those extra-small, extra-fun mozzarella balls—and as a bonus, can easily be made ahead. Simply marinate everything except the greens and parsley and toss it all together the next day.

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12 – 16

Total Time:
30 mins


  • 2 tbsp.

    red wine vinegar

  • 2 tsp.

    lemon zest

  • 2 tbsp.

    lemon juice

  • 6

    pepperoncini, chopped, plus 2 Tbsp pickling liquid

  • 1 tbsp.

    dried oregano

  • 2 tsp.

    Dijon mustard

  • 1

    small clove garlic, grated

  • Kosher salt and pepper

  • 1/3 c.

    olive oil

  • 1

    small red onion, finely chopped

  • 1

    15-oz can chickpeas, rinsed

  • 1 pt.

    grape tomatoes, halved

  • 1/2 c.

    extra-small mozzarella balls (perlini)

  • 2

    ribs celery, thinly sliced

  • 1/2

    English cucumber, cut into 1/4-in. pieces

    cut into 1/4-in. pieces

  • 1/2

    head iceberg lettuce, cored and chopped

    cored and chopped

  • 1/2

    head radicchio, cored and chopped

  • 1/2 c.

    flat-leaf parsley, roughly chopped


NUTRITIONAL INFORMATION (per serving): About 102 calories, 6.5 g fat (1.5 g saturated), 4 mg cholesterol, 233 mg sodium, 9 g carb, 2 g fiber, 2 g sugar (0 g added sugar), 3 g protein

Did you make this recipe? Comment below!

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Tina (she/her) is the food producer of the Hearst Lifestyle Group.  She comes to Hearst with 10 years experience in the world of food styling for editorial, digital and television platforms. When she’s not cooking in her tiny Brooklyn kitchen, she can be found enjoying a beer at a local brewery, hiking in a national park or enjoying an afternoon at the beach. 


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