Use your garden tomatoes and cucumbers in this healthy Antipasto Salad where fresh vegetables take center stage. You’ll love the simple red wine vinaigrette.
Are you a gardener? I like to think that I can garden, but the truth is, I do not have a outdoor green thumb.
My petunias usually die from lack of water. I do an awesome job watering from the end of May through the first part of June. Then I just forget.
Thankfully my mom and dad live right by us and make an amazing garden full of cucumbers, tomatoes, peppers, corn and squash of all kinds. It’s this time of year that I love making this healthy antipasto salad packed full of color, nutrients and veggies.
About this Healthy Antipasto Salad Recipe:
- Flavor: The main flavor in this salad comes from the tomatoes, onion and tangy red wine vinaigrette.
- Texture: This salad is loaded with crisp veggie texture. There’s nothing creamy about it. It’s cool and crisp, yet light.
What is antipasto salad?
Antipasto literally means “before the meal” (source). Think “appetizers” as we say in English. It is often a beautiful display of meats, cheeses and veggies. Lots of flavors, colors and textures to invite you to the table.
An antipasto salad is a one bowl salad version of this delicious spread of food. Our version was originally created as a Paleo version (fitting the Paleo or Whole30 diet).
It is a flavor-popping side dish that has cucumber, pepperoni, tomato, olives, red onion, mushroom (for the hubby!), freshly chopped basil and oregano tossed in a red wine vinaigrette. It’s my healthy version of one of our classic summer salads, the Italian pasta salad. I’ve learned to love this salad without the pasta and actually prefer it that way now.
How to Make this Healthy Antipasto Salad Recipe
- In a large bowl, combine the tomato, onion, cucumber, olives, pepperoni and mushrooms.
- In a small bowl or mason jar, combine the ingredients for the dressing. Mix or shake well.
- Pour the dressing over the fresh vegetables and serve immediately.
Recipe Variations
This antipasto salad is completely customizable to your liking. Add whatever type of fresh veggie that you’d like. It’s yet another great Whole30 side dish that you can take to a picnic, or just fix up at the beginning of the week and take along as your lunch.
You can also add cheese if you’re good with dairy products. It’s delicious with fresh mozzarella or even feta.
Servings 6
Prep Time 10 minutes
Total Time 10 minutes
- 3 cups diced Roma tomatoes
- 1/2 cup chopped red onion
- 1 1/2 cups cucumber sliced and quartered
- 1/2 cup sliced olives
- 1/3 cup chopped pepperoni
- 1/2 cup chopped mushrooms
For the Dressing:
- 3 tablespoons olive oil
- 3 tablespoons red wine vinegar
- 1/2 teaspoon minced garlic
- 1 tablespoon chopped fresh basil
- 1 tablespoon chopped fresh oregano
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In a large bowl, combine the tomato, onion, cucumber, olives, pepperoni and mushrooms.
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In a small bowl or mason jar, combine the ingredients for the dressing. Mix or shake well.
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Pour the dressing over the fresh vegetables and serve immediately.
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Store leftovers in an airtight container at in the refrigerator.
An alternative to the fresh basil and fresh oregano is 1 ½ -2 teaspoons of Italian seasoning.
Refer to the article above for more tips and tricks.
The calories shown are based on the recipe serving 6, with 1 serving being ⅙ of the salad. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**
Calories: 113kcal | Carbohydrates: 3g | Fat: 10g | Saturated Fat: 1g | Sodium: 180mg | Potassium: 138mg | Fiber: 1g | Sugar: 1g | Vitamin A: 325IU | Vitamin C: 6.3mg | Calcium: 17mg | Iron: 0.3mg
Other Favorite Salad Recipes
Salads are some of our favorite recipes to make! Whether they are loaded with meat, potatoes, veggies or a combination of all three, you’re sure to find a new one to love.
About Julie Clark
I’m Julie Clark, CEO and recipe developer of Tastes of Lizzy T. With my B.A. in Education and over 30 years of cooking and baking, I want to teach YOU the best of our family recipes.
