There’s something about the bold, vibrant flavors of an antipasto platter that feels like a mini escape to Italy. When I first started eating keto, I missed the simple pleasure of indulging in dishes like these—until I discovered this Italian Keto Antipasto Salad recipe.
It’s not just a salad; it’s a symphony of flavors and textures that perfectly balances indulgence and health. The best part? It’s tailored to fit your keto goals without sacrificing an ounce of authenticity.
This salad combines crisp romaine, tangy marinated artichokes, smoky salami, creamy mozzarella, and briny olives, all tossed in a zesty homemade Italian dressing. With every bite, you’re met with a medley of crunch, creaminess, and zing.
Why is this recipe trending? The keto lifestyle has grown exponentially in popularity—did you know that millions of Americans are embracing this low-carb way of eating? This salad offers an easy, delicious solution for anyone craving classic Italian flavors without the carb overload.
Whether you’re meal-prepping or entertaining, this dish is as versatile as it is crowd-pleasing. Pair it with a cozy Keto Creamy Mushroom Soup for a hearty lunch or serve it alongside Keto Queso Soup for a flavorful dinner spread.
Why You’ll Be Hooked?
- It’s insanely easy to make. Tossing together a few high-quality ingredients creates a dish that looks and tastes gourmet.
- It’s packed with flavor. The combination of savory meats, creamy cheese, and tangy dressing is addictively good.
- It’s endlessly customizable. Add roasted red peppers or swap the salami for prosciutto for a personal twist.
- It’s keto-friendly. With just a few carbs per serving, this salad supports your goals without compromise.
- It’s always a hit. Friends and family rave about how delicious and satisfying it is—whether they’re keto or not.
Italian Keto Antipasto Salad Recipe
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.
| Nutrition | Value |
| Calories | 345kcal |
| Carbohydrates | 3g |
| Fibre | 1g |
| Fat | 30g |
| Protein | 14g |
