Italian Keto Antipasto Salad Recipe
Chopped Italian Keto Antipasto Salad is a vibrant, flavorful dish combining savory meats, cheese, and vegetables, perfect for a keto diet. Tossed in a tangy dressing, it's fresh, low-carb, and ideal for a light meal or appetizer. With rich textures and bold flavors, it's a crowd-pleaser.
Equipment
- Measuring spoon
- Large mixing bowl
- Whisk
- Salad tongs
- Serving platter
Ingredients
- 1 can Artichoke hearts (drained, chopped)
- ¼ cup Fresh basil (cut into ribbons)
- 1 cup Pepperoncini peppers (drained, chopped)
- 6 oz Proscuitto (chopped)
- 8 oz Fresh mozzarella balls
- ½ cup Kalamata olives
- 8 oz Salami (chopped)
- 3 tbsp Extra virgin olive oil
- ¼ tsp Black pepper (to taste)
- 2 cups Grape tomatoes (halved)
- 1 tbsp White wine vinegar
- ¼ tsp Sea salt (to taste)
Instructions
- In a large bowl, whisk olive oil, white wine vinegar, sea salt, and black pepper until well combined.
- Tilt the bowl slightly if needed for easier mixing.
- Add salami, mozzarella, prosciutto, tomatoes, pepperoncinis, artichoke hearts, and olives.
- Toss all ingredients together gently to combine.
- Sprinkle fresh basil on top right before serving.
Notes
- Customize with other low-carb vegetables like cucumber or bell peppers for added crunch.
- You can make this salad ahead of time but add basil just before serving to keep it fresh.