Vegan Mini Greek Antipasto Salad
You will love this Vegan Mini Greek Antipasto Salad! Enjoy 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.
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. 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. Enjoy this Vegan Mini Greek Antipasto Salad.
Vegan Mini Greek Antipasto Salad
Equipment
- Medium frying pan with spatula
- Medium mixing bowl with mixing spoon
- Glass storage bowl with lid
Ingredients
- 1 Large Fresh Red Pepper Chopped in 1 inch cubes
- ½ medium Yellow Onion Chopped in 1 inch cubes
- 2 Tbsp Extra Virgin Olive Oil
- ⅛ tsp Sea Salt
- ½ 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
Instructions
- Heat a medium frying pan to medium high heat. After pan is hot. Add the olive oil and onions. Sprinkle the onions with the sea salt and saute until the onion are lightly fried. Transfer onions to a small bowl.
- Add the red peppers the the same frying pan and cook on medium for 2 minutes. Transfer the red peppers to the bowl with the onions.
- 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.
- Put a lid on the bowl and let marinate for at least one hour to one day. Best after two days.
- When serving, serve as is or add other antipasto vegetables and vegan cheeses and toss. Add extra vinaigrette if needed.
