A vegetarian twist on an Italian classic, Vegetarian Antipasto! Perfect as a starter or side dish.
1 cup diced green onion tops
¼ cup artichoke hearts, drained and chopped
½ cup sun dried tomatoes, chopped
1 cup chopped bell pepper
½ cup sliced kalamata or black olives
½ cup sliced green olives
8 oz cherry tomatoes, halved
¼ cup capers, drained
¼ cup fresh chopped parsley
For the dressing:
¼ cup olive oil
¼ cup red wine vinegar or white wine vinegar
1 teaspoon dried oregano
¼ teaspoon salt
In a large bowl, combine all ingredients for the salad (minus the dressing ingredients). Stir to combine.
In a smaller bowl, whisk together the olive oil, vinegar, oregano, salt and pepper. Pour over the mixed, chopped vegetables and toss to coat.
Serve immediately or refrigerate and store until ready to serve.
This recipe has not been tested for FODMAP content, but all ingredients are used in low FODMAP amounts according to the Monash University app.
This recipe tastes great when served immediately or after marinating in the fridge for 30+ minutes. For leftovers: cover and store in the refrigerator for up to 4 days.
- Category: salad, side dish
- Cuisine: italian
- Serving Size: 1/4 of recipe
- Calories: 220.3
- Sugar: 6.6 g
- Sodium: 779.7 mg
- Fat: 18.5 g
- Carbohydrates: 13.3 g
- Fiber: 4.9 g
- Protein: 3 g
Keywords: low fodmap, gluten free, dairy free, vegan, vegetarian, antipasto salad, antipasto, salad, side dish