This quick pickled vegetables salad is a scrumptious Italian antipasto salad that’s perfect for a summer day lunch. Pickled vegetables and some traditional antipasto fixings are a great way to use all that produce from your garden and it takes minutes to make.
You might also like these stuffed antipasto raw peppers!
My husband has been in a harvesting frenzy. He loves to go out and pick all the produce from our garden. He’s even started using some of it by pickling his hot peppers last week and making his crushed red pepper flakes.
But probably my favorite thing he’s made is his pickled zucchini. It’s delicious right out of the jar and on salads. We put our heads together and came up with this Pickled Vegetable Antipasto Salad and ate the whole thing one Sunday for lunch. It was fantastic.
My Husband’s Refrigerator Pickles Selection
Below from left to right you can see his spicy pickled green beans, pickled zucchini spears, pickled jalapenos and spicy pickled cauliflower. Note you can click on any of those pickles to get the recipes. He has more but that is what I had to select from today.
Let’s Make Some Antipasto Pickled Vegetables Salad
You can put just about anything in this salad. We used as many veggies from the garden as we could such as pickled zucchini, green beans and cauliflower along with grape tomatoes and peppers.
Next we added some hot pepper Monterey Jack cheese, capricola and some salami slices. That’s all there is to it.
I felt it needed a bit more dressing so we added some olive oil and vinegar but in truth it really didn’t need it. The pickled veggies give it tons of flavor and complements the meat and cheeses. So the dressing is up to you.
We are having a family picnic next week and Rick is going to make this for everyone. I think they are going to love it!
This was a little difficult to calculate based on the pickled vegetables (which I used the sugar free versions of my recipes) but the approximate nutritional information for 1 serving is:
213 cals / 14.2g fat / 10.9g carbs / 4.9g fiber / 12.4g protein = 6g net carbs
Quick Pickled Vegetable Antipasto Salad
This pickled vegetable antipasto salad is a scrumptious dish perfect for a summer day lunch. Pickled vegetables and some traditional antipasto fixings are a great way to use all that produce from your garden.
- 1 ½ cup pickled veggies (I used zucchini, green beans and cauliflower
- 1 ½ cup garden veggies (I used grape tomatoes, peppers and red onions)
- 3 oz salami slices, chopped
- 4 oz Monterey Jack cheese, cubed
- oli & vinegar to taste, optional
Chop all your veggies and place in a large salad bowl.
Add your chopped meats and cheeses.
Toss well and serve.
Add olive and vinegar to taste if you wish.
Please note that all of our pickled vegetables use a simple pickling brine. It's essentially 1 cup water, 1 cup vinegar, 1 tablespoon salt and herbs and spices. Check out one of the pickling posts above for the recipes. It's very simple to do.
Michelle @ A Dish of Daily Life
This recipe is so up my alley. I LOVE pickles, and I like to pickle my veggies too! Now you have me wondering what we’re getting at our CSA this week that I could pickle… And I definitely want to try this salad!
Thanks Michelle! I love your pickled carrot recipe…would be great in a salad!