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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.

Course Salad
Cuisine Italian
Keyword antipasto, pickled vegetables, salad
Prep Time 5 minutes
Total Time 5 minutes
Servings 4
Author Denise Wright (MyLifeCookbook.com)


  • 1 1/2 cup pickled veggies (I used zucchini, green beans and cauliflower
  • 1 1/2 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


  1. Chop all your veggies and place in a large salad bowl.
  2. Add your chopped meats and cheeses.
  3. Toss well and serve.
  4. Add olive and vinegar to taste if you wish.
  5. 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.