Paleo Antipasto Salad

Use your garden tomatoes and cucumbers in this Paleo Antipasto Salad where fresh vegetables take center stage. Veggies are tossed in a simple, sugar free Italian marinade.

Use your garden tomatoes and cucumbers in this Paleo Antipasto Salad where fresh vegetables take center stage. Veggies are tossed in a simple, sugar free Italian marinade.

Paleo Antipasto Salad

Are you a gardener?

I like to think that I can garden, but the truth is, I do not have a green thumb.

My petunias usually die from lack of water. I do an awesome job watering from the end of May through the first part of June. Then I just forget. This year Ohio has seen so much rain that a few of my flowers have drowned.

Bleh.

I give up.

Use your garden tomatoes and cucumbers in this Paleo Antipasto Salad where fresh vegetables take center stage. Veggies are tossed in a simple, sugar free Italian marinade.

I almost gave up on having a vegetable garden this year. The past couple of years it has been a lot of work with no reward of fresh tomatoes and cucumbers.  I was determined to take a break from gardening this year.

Matt had another idea. He decided he’d test the soil and give it what it was lacking.  Turns out our poor little garden was lacking nitrogen.

So we added nitrogen, tilled in potting soil, planted our seeds and little plants and held our breaths.

Use your garden tomatoes and cucumbers in this Paleo Antipasto Salad where fresh vegetables take center stage. Veggies are tossed in a simple, sugar free Italian marinade.

In previous years our garden was sparse, so we planted a lot of plants in a small space to get a decent sized yield.

Well….

Our little tomato, cucumber, pepper and zucchini plants decided they loved that nitrogen-rich soil and went crazy growing. Our garden is like a jungle. Like, I-Can’t-See-Over-The-Tomato-Plants big.

A blessing, yes, but it is a little overwhelming! It desperately needs some love, but I go out, take one look and don’t even know where to start. I’ve been harvesting zucchini like it’s going out of style and can’t wait to get my hands on the many tomatoes that are hanging in our jungle garden, green and lovely.

That long story brings me to this colorful paleo antipasto salad, a flavor-popping side dish that has cucumber, tomato, olives, red onion, mushroom (for the hubby!), freshly chopped basil and oregano tossed in a red wine vinaigrette. It’s my healthy version of one of our classic summer salads, the Italian pasta salad. I’ve learned to love this salad without the pasta and actually prefer it that way now.

Use your garden tomatoes and cucumbers in this Paleo Antipasto Salad where fresh vegetables take center stage. Veggies are tossed in a simple, sugar free Italian marinade.

This antipasto salad is completely customizable to your liking. Add whatever type of fresh veggie that you’d like. It’s yet another great Whole30 side dish that you can take to a picnic, or just fix up at the beginning of the week and take along as your lunch.

Q: Tell me about your garden, flower or vegetables!

Use your garden tomatoes and cucumbers in this Paleo Antipasto Salad where fresh vegetables take center stage. Veggies are tossed in a simple, sugar free Italian marinade.
Use your garden tomatoes and cucumbers in this Paleo Antipasto Salad where fresh vegetables take center stage. Veggies are tossed in a simple, sugar free Italian marinade.

Paleo Antipasto Salad

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Use your garden tomatoes and cucumbers in this Paleo Antipasto Salad where fresh vegetables take center stage. Tossed in a sugar free Italian marinade.
Servings 6
Prep Time 10 minutes
Total Time 10 minutes

Ingredients
 

  • 3 cups diced Roma tomatoes
  • 1/2 cup chopped red onion
  • 1 1/2 cups cucumber sliced and quartered
  • 1/2 cup sliced olives
  • 1/3 cup chopped pepperoni
  • 1/2 cup chopped onion

For the Dressing:

  • 1/4 cup olive oil
  • 1/4 cup red wine vinegar
  • 1/2 teaspoon minced garlic
  • 1 tablespoon chopped fresh basil
  • 1 tablespoon chopped fresh oregano

Instructions
 

  • In a large bowl, combine the tomato, onion, cucumber, olives, pepperoni and mushrooms.
  • In a small bowl, combine the ingredients for the dressing. Mix well.
  • Pour the dressing over the fresh vegetables and serve immediately.

Notes

An alternative to the fresh basil and fresh oregano is 1 1/2-2 teaspoons of Italian seasoning.

Nutrition

Calories: 113kcal | Carbohydrates: 3g | Fat: 10g | Saturated Fat: 1g | Sodium: 180mg | Potassium: 138mg | Fiber: 1g | Sugar: 1g | Vitamin A: 325IU | Vitamin C: 6.3mg | Calcium: 17mg | Iron: 0.3mg
Course Side Dish
Cuisine American
Calories 113

 

About Lizzy T

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