White Bean & Artichoke Antipasto Salad
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Inspired by the classic Antipasto Salad, our version features white beans, marinated artichoke hearts and plenty of herbs to create a filling and flavorful dish.
What is Antipasto Salad
Antipasto Salad is believed to originate from Italy and literally translates into “before the meal”. It’s a dish that is often served before the first course. It usually includes things like cured meats, cheese, olives, peppers and other assorted vegetables all tossed in an oil based dressing.
Our Recipe Inspiration
Antipasto salads are actually one of my favorite things to order for lunch. I’m aware that it’s not meant for a meal, but I don’t believe in rules when it comes to food. I love that it feels like a sandwich but that it packs in the veggies and aside from an olive oil based dressing, the ingredients shine on their own.
I also love using canned goods and pantry staples whenever possible for appetizers. This means you can thrown them together at last minute’s notice if you have some unexpected visitors. This recipe takes advantage of canned goods like jarred artichoke hearts, roasted red peppers and canned beans to create a fast and filling side dish or appetizer.
I wanted to create a vegetarian spin on an antipasto salad. Here’s the kicker though, I wanted it to be filling enough to enjoy as a light lunch. That’s why I added canned beans.
Check out What’s the Difference Between Canned Beans and Dry Beans for more info on adding beans in your meals.
White Bean & Artichoke Antipasto Salad Recipe
You can easily make this recipe your own by changing up ingredients based on what you have or your preferences. If tomatoes aren’t in season, sun dried tomatoes would be great! Is you garden going crazy with different fresh herbs, add them in for a great flavor twist. Add in some olives, serve on a bed of romaine lettuce or even add in some pepperoncini peppers for a burst of flavor.
White Bean & Artichoke Antipasto Salad
A delicious and filling plant based dish, this White Bean & Artichoke Antipasto Salad uses pantry staples for a flavorful side.
For the Dressing
-
1/4
cup
olive oil -
2
tbsp
red wine vinegar -
1
tsp
dried oregano -
1
tsp
dried basil -
1
tsp
garlic powder - salt and pepper, to taste
For the Antipasto Salad
-
1
can
white northern beans, drained and rinsed -
1
jar/can
artichoke hearts, quartered
(we prefer marinated but plain is fine too) -
1/4
red onion, thinly sliced -
1/2
cup
cherry tomatoes, halved -
1/4
cup
roasted red peppers, sliced -
1/8
cup
parmesan cheese, grated or thinly shaved - fresh parsley or other fresh herbs – optional garnish
For the Dressing
-
In a small bowl or jar, combine the olive oil, red wine vinegar, dried oregano, dried basil, and garlic powder. Mix well to combine and season with salt and pepper as needed
For the Salad
-
In a large bowl, add the drained and rinsed white beans, quartered artichoke hearts, sliced red onion, cherry tomatoes, and roasted red peppers. Mix to combine
-
Pour the dressing over the salad, mix well and garnish with parmesan cheese and fresh herbs.
More Great Salad Recipes
Looking for more plant based salad ideas? Check out some of our favorites below.
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Last modified: March 28, 2022
About the Author / Brynn McDowell
Welcome! I have found that daily life is a balancing act all on it’s own, add in trying to maintain a healthy (and happy!) home and you have yourself the possibility of pure chaos. I’m here to share experiences and tips on how to create a mediterranean inspired diet and lifestyle in a hectic home.
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