Antipasto Salad

Author: Canadian Living

If you're unfamiliar with tofu, this salad is a good way to try it. The strips of tofu are similar to marinated mozzarella in appearance, taste and texture. Serve this salad as a light lunch or first course with crusty bread.

  • Portion size 6 servings
  • Credits : ©


  • 4 oz extra-firm tofu
  • 1 cup broccoli floret
  • 1 can chickpea
  • 1 sweet red pepper
  • 1 sweet green pepper
  • 1/2 seedless cucumber
  • 1 cup halved cherry tomato
  • 1/4 cup black olive (preferably Kalamata)
  • 3 oz mozzarella cheese cubed (1/2 cup/125 mL)
  • 2 tablespoons chopped fresh parsley
  • 2 oz feta cheese crumbled
  • 2 tablespoons red wine vinegar
  • 1 green onion minced
  • 2 cloves garlic minced
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 tablespoons olive oil


Dressing: In bowl, whisk vinegar, onion, garlic, mustard, basil, oregano, salt and pepper; gradually whisk in oil.

Cut tofu into 1-1/2 inch (4 cm) long strips, about 1/4 inch (5 mm) wide; add to dressing. Let stand at room temperature for 1 hour.

In saucepan of boiling salted water, cook broccoli just until tender-crisp; drain and refresh under cold water. Drain again; place in large bowl.

Rinse chickpeas under cold water; drain and add to bowl.

Slice sweet red pepper into thin strips and cut cucumber into chunks; add to bowl along with tomatoes, olives, mozzarella, parsley, dressing and tofu. Toss gently.

Cover and refrigerate, stirring occasionally, for at least 1 hour or up to 2 days. Taste and adjust seasoning.

To serve, toss gently and sprinkle with feta cheese.

Nutritional facts <b>Per serving:</b> about

  • Protein 13 g
  • Calories 270.0
  • Total fat 16 g
  • Total carbohydrate 21 g
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Antipasto Salad