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Vegan Antipasto Salad

This is a flavorful and satisfying Vegan Antipasto Salad that has lots of texture, nourishing ingredients, and tangy flavors!
It's perfect for a refreshing meal in the warmer months, or anytime!
Prep Time20 mins
Total Time20 mins
Keyword: antipasto, Artichokes, olives, tofu
Servings: 5 people


  • 1/2 of a 15 oz. package organic super-firm tofu drain and pat dry
  • 1 english cucumber peel if desired
  • 3/4 cup kalamata olives roughly chop
  • 1 pint cherry or grape tomatoes slice in half
  • 2 cups marinated artichokes roughly chop
  • 2 tbsp basil leaves


  • juice of 1/2 lemon
  • 2 tsp olive oil
  • 2 tsp whole grain mustard or dijon
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/2 tsp dried oregano
  • 1/2 tsp dried basil
  • Dash of ground thyme


  • 1/4 cup olive oil
  • 1/4 cup balsamic vinegar
  • 2 tsp dijon mustard
  • 3/4 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 tsp agave


  • Whisk together the marinade ingredients in a large mixing bowl, and add the tofu. Stir well to combine. Let sit for at least 15 minutes.
  • Meanwhile, this is the time to chop the cucumber, kalamata olives, grape tomatoes, and artichokes.
  • Whisk together the dressing ingredients.
  • Add the vegetables to the mixing bowl with the tofu, and drizzle the dressing in, just enough to coat the ingredients well. Reserve the extra for serving.
  • Stir gently to combine.
  • Thinly slice and stir in the basil leaves just prior to serving.