A Taste of Summer in Every Bite!
Craving a salad that’s both incredibly simple and bursting with fresh, vibrant Italian flavor? Look no further! This vegetarian antipasto salad is a celebration of beautiful ingredients at their peak. The star of the show is fresh mozzarella—not the firm, rubbery kind, but the soft, milky-white cheese often sold in water. It has a delicate, creamy texture that pairs perfectly with crisp-tender zucchini, juicy tomatoes, and a zesty, herb-infused vinaigrette. It’s the perfect elegant starter for a dinner party or a wonderfully satisfying light lunch on a warm day. Let’s build a bowl of sunshine!
Ingredients
• 1 lb / 450g fresh mozzarella cheese
• 3 small tomatoes, about ¾ lb / 340g
• ¾ lb / 340g zucchini
• ½ cup / 60g very thinly sliced red onion
• 6 Tbs / 90ml olive oil
• 3 Tbs / 45ml red wine vinegar
• 1 tsp salt
• ¼ cup / 15g chopped fresh parsley
• ¼ tsp dried oregano
• Freshly ground black pepper to taste
Instructions
1. Prepare the cheese and vegetables. Cut the fresh mozzarella into bite-sized strips or ¼-inch thick slices. Slice the tomatoes into thin wedges. Trim the zucchini and cut into uniform ¼-inch slices.
2. Blanch the zucchini. Bring a small pot of salted water to a boil. Drop in the zucchini slices and cook for just 2 minutes until tender-crisp. Immediately drain and cool briefly under cold running water to stop the cooking process.
3. Assemble the salad. In a large serving bowl, combine the prepared mozzarella, tomatoes, blanched zucchini, and thinly sliced red onion.
4. Dress and toss. Drizzle the olive oil and wine vinegar over the . Sprinkle with salt, chopped parsley, oregano, and a generous amount of black pepper. Toss gently until everything is well combined and glistening.
5. Serve or marinate. You can serve the salad immediately, or for a deeper flavor, cover and let it marinate in the refrigerator for a few hours. If marinating, give it another gentle toss before serving to redistribute the dressing.
Nutritional Information
• Approximate values per serving (serves 6)
• Calories: 380 kcal
• Protein: 15g
• Fat: 33g (primarily healthy fats from olive oil)
• Carbohydrates: 7g
• Notes: A great source of protein and calcium from the mozzarella, and rich in vitamins from the fresh vegetables.
Pro Tips
• for the Perfect Antipasto Salad
• Use high-quality fresh mozzarella packed in water or brine for the creamiest texture. Small mozzarella balls, or ‘bocconcini’, also work wonderfully and save on chopping time.
• Don’t overcook the zucchini! A quick 2-minute blanch is all it needs. Plunging it into an ice bath after draining will stop the cooking process and keep its vibrant green color.
• This salad tastes even better after marinating for a few hours. If making ahead, consider adding the fresh parsley just before serving to keep its flavor and color bright.
• Feel free to add other antipasto favorites like marinated artichoke hearts, roasted red peppers, or a handful of Kalamata olives for extra layers of flavor and texture.
FAQ
Q: Can I make this antipasto salad vegan
A: Absolutely! To make this salad vegan, simply replace the fresh mozzarella with a high-quality plant-based mozzarella alternative. You could also add protein-rich chickpeas, cannellini beans, or marinated artichoke hearts for a delicious dairy-free version.
Q: How can I add more protein to this vegetarian salad
A: This salad already has a good amount of protein from the mozzarella. To boost it further, consider adding a can of rinsed and drained chickpeas or white cannellini beans. A sprinkle of toasted pine nuts or sunflower seeds would also add protein and a lovely crunch.
Q: Is this vegetarian antipasto salad good for meal prep
A: Yes, this salad is fantastic for meal prep as the flavors deepen over time. You can prepare it and let it marinate in the refrigerator in an airtight container for up to 2 days. For the best texture and color, we recommend adding the fresh parsley just before you plan to serve it.
Q: What can I serve with this salad to make it a full vegetarian meal
A: To turn this antipasto salad into a satisfying main course, serve it with a side of warm, crusty bread for soaking up the vinaigrette. It also pairs beautifully with a simple pasta aglio e olio (garlic and oil) or a scoop of cooked quinoa or farro mixed right in.
