Vegan Mini Greek Antipasto Salad


A Very Robust Side Dish Bursting With Flavor

You will love this Vegan Mini Greek Antipasto Salad! Enjoy with my Vegan Greek Salad Vinaigrette recipe from this website to add to this delicious and tasty Greek Salad. This is a must salad to make ahead of time and add it to your favorite bed of greens and other vegetables.

Acquiring A Taste For High Polyphenol Olive Oils

I first made this Vegan Mini Greek Antipasto Salad when I started exploring Extra Virgin Olive Oil. I love real green high polyphenol olive oils and this salad was a great start. It has so much flavor and very medicinal for your good health. Olive oil really mingles herbs and garlic so well. It’s a burst of full flavors in your mouth. A real green olive oil has a peppery taste and one that can be an acquired taste.

After I consumed it a couple of times in Florence Italy I ended up craving it every day I was there. It is served with bread at most restaurants there as soon as you sit down for a meal. Something I look forward to again when we go back to visit.

How To Make Vegan Mini Greek Antipasto Salad

This salad is best when marinated over night or even two nights is best. My Vegan Greek Salad Vinaigrette nicely saturates the red peppers, black olives and onions with tons of flavor. This Mini Greek Antipasto Salad can be very versatile. It can be eaten just as it is or you can add other beautiful tasty antipasto vegetables to it. I make it sometimes on a bed of spinach or I add cucumbers, kalamata olives, slivered carrots, fresh tomatoes, green olives, sun-dried tomatoes, marinated artichokes and vegan cheese chunks. Plus, some extra Vinaigrette to juice it up.

I cook the onions and red peppers slightly because it brings out their flavors in the olive oil and helps soften them. Cooking the onions helps bring down the intensity of the strong taste that can be overwhelming. I transfer them to another plate and use the same oil to lightly cook the red peppers in. I use this oil from the peppers and onions with the vinaigrette to marinate everything in over night. I hope you like this Vegan Mini Greek Antipasto Salad. Enjoy!

More Recipe You May Like:

Vegan Fusilli Corti Bucati Lentil Bolognese With Olives And Capers

Vegan Rosemary Pesto Pizza With Potatoes And Caramelized Leeks

Smoky Garlic Potato Wedges With Crispy Vegan Quinoa Parmesan

Roasted Butter Garlic Mushrooms

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Vegan Mini Greek Antipasto Salad

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  • Author: Spicy Saucy Vegan
  • Prep Time: 10 minutes
  • Cook Time: 4 minutes
  • Total Time: 24 hours 14 minutes
  • Yield: 2 1x
  • Category: Appetizer, Salad
  • Method: Stove Top
  • Cuisine: Greek, Mediterranean
  • Diet: Vegan


This is a salad that you can add vegetables or a variety of olives to and make even bigger. You can also just add it to the dinner table as an appetizer. It’s a nice side addition to most Mediterranean dishes, especially pizza, spaghetti an lasagna.


  • 1 Large Fresh Red Pepper (Chopped in 1 inch cubes)
  • 1/2 medium Yellow Onion (Chopped in 1 inch cubes)
  • 2 Tbsp Extra Virgin Olive Oil
  • 1/8 tsp Sea Salt
  • 1/2 can Black Olives or Kalamata Olives
  • 2 Tbsp Capers
  • 3 Tbsp Vegan Greek Salad Vinaigrette (Recipe found on this website)
  • 2 dashes Dried Oregano (Top salad with)
  • black pepper (Add to your desired taste)


  1. Heat a medium sized skillet to medium high heat. ( I like using American made Lodge Cast Iron Skillets) After the skillet is hot. Add the olive oil and onions. Sprinkle the onions with the sea salt and saute until the onion are lightly fried but still crunchy. Transfer onions to a small bowl.
  2. Add the red peppers to the same skillet and cook on medium for 2 minutes. Transfer the red peppers to the bowl with the onions.
  3. Add to the bowl the black olives or kalamata olives, capers and Vegan Greek Salad Vinaigrette. Mix well and top with black pepper and dried oregano.
  4. Put a lid on the bowl and let marinate for at least one hour to one day. Best after two days.
  5. When serving, serve as is or add other antipasto vegetables, variety of olives and vegan cheeses and toss. Add extra vinaigrette if needed.


  • Calories: 215

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