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Low-Carb Antipasto Salad with Italian Vinaigrette

A vibrant and flavorful dish, the Low-Carb Antipasto Salad with Italian Vinaigrette, is a perfect symphony of rich Italian meats, fresh vegetables, and a tangy homemade dressing. This salad is not only a feast for the eyes but also a nutritious, keto-friendly option for any meal.
Course Appetizer, Dinner, Lunch
Cuisine Italian
Keyword Antipasto, Gluten-Free, Italian Vinaigrette, Keto, Low-Carb, Salad, Sugar-Free
Prep Time 15 minutes
Cook Time 0 minutes
0 minutes
Total Time 15 minutes
Servings 4 people
Calories 475kcal

Equipment

  • Small bowl
  • Whisk
  • Large salad bowl
  • Salad servers or tongs

Ingredients

Salad Ingredients

  • 4 cups mixed salad greens 120g
  • ½ cup cherry tomatoes, halved 100g
  • ½ cup artichoke hearts, quartered 120g
  • ¼ cup black olives, pitted and sliced 30g
  • ¼ cup roasted red peppers, sliced 54g
  • 4 ounces provolone cheese, cubed 113g
  • 4 ounces salami, thinly sliced 113g
  • 4 ounces pepperoni, thinly sliced 113g
  • ¼ cup pepperoncini, sliced 30g

Italian Vinaigrette Ingredients

  • ½ cup olive oil 120ml
  • 2 tablespoons red wine vinegar 30ml
  • 1 teaspoon dried oregano 1g
  • 1 teaspoon dried basil 1g
  • ½ teaspoon garlic powder 1.5g
  • ½ teaspoon onion powder 1.5g
  • Salt and pepper, to taste

Instructions

  • Begin by preparing the Italian Vinaigrette. In a small bowl, whisk together olive oil, red wine vinegar, dried oregano, dried basil, garlic powder, onion powder, and a pinch of salt and pepper until well combined. Set aside to let the flavors meld.
  • In a large salad bowl, combine mixed salad greens, cherry tomatoes, artichoke hearts, black olives, roasted red peppers, pepperoncini, provolone cheese, salami, and pepperoni.
  • Drizzle the Italian Vinaigrette over the salad, and gently toss to ensure all the ingredients are well coated.
  • Taste and adjust seasoning with additional salt and pepper if needed.
  • Serve immediately, either as a main dish or as a satisfying appetizer.

Notes

For a vegetarian version, omit the salami and pepperoni and add extra cheese or tofu.
The Italian Vinaigrette can be made ahead of time and stored in the refrigerator for up to a week.
If you're watching your sodium intake, be mindful of the cured meats and olives, as they can be quite salty.

Nutrition

Calories: 475kcal | Carbohydrates: 8g | Protein: 22g | Fat: 40g | Fiber: 3g | Net Carbs: 5g