Just like the name implies, this Italian antipasto salad is the best cold salad featuring everything you love about Italian flavors without the pasta. Perfect for busy weeknights or feeding a crow, this antipasto salad recipe is quick and easy and perfect for summer nights as it is best served cold.
Italian antipasto salad is seriously for any eater who enjoys combining traditional flavors. Naturally gluten-free, this antipasto salad is also low-carb and keto-approved.
A printable recipe card is at the bottom of the post
This post may include affiliate links, including links to Amazon products. Read the full disclosure here.
If you are looking to freshen up your salad rotation be sure to check out our spinach salad with bacon, this hearty eats-like-a-meal Cobb salad, and this easy beef or chicken taco salad.
Serve your keto antipasto salad with low carb crockpot Italian sausage and peppers or this instant pot fettuccine alfredo.
Italian antipasto salad is perfect as either a side dish or as a low-key, easy dinner for those busy weeknights or warm summer nights when even the idea of cooking is just too much.
Served on a base of lettuce, pepperoni and salami combine with fresh veggies, mozzarella cheese, and a vinegar and oil dressing that is quick and easy to whip up. Best served cold, chill your salad before serving.
Plus, this antipasto salad tastes just like the antipasto platter you would normally see in restaurant!
Why This Recipe Works
- A quick and easy meal for night when cooking just isn’t going to happen.
- Dump, drain, assemble, chill, and enjoy – it’s that easy!
- Easily substitute your favorite meats, vegetables, and cheeses to create an antipasto you will love.
- Served on a bed of lettuce, or you can skip that step and simply turn this into an antipasto platter.
- This recipe serves 6, but can easily be adapted to smaller or larger crowds.
Ingredients for Antipasto Salad
Your antipasto salad has a lot of ingredients that pack a punch of flavor, but it’s all prep-work as there is no cooking involved.
- 1 bag romaine lettuce 9 oz
- 8 oz fresh mozzarella balls, drained
- 12 0z marinated artichokes in oil, drained
- 8 oz fire-roasted red peppers, drained
- 8 oz kalamata olives, drained
- pepperoni, 2 oz
- salami, 2 oz
- 1 cup cherry tomatoes, sliced
- 1/4 cup basil, slivered
- 1/3 oil and vinegar dressing
Be sure to read the labels when buying some of the brands. We used Trader Joes brand for many of these items and their pepperoni, kalamata olives, and mozzarella balls are all zero carb and their marinated artichoke hearts are less than 1 carb per serving.
How to Make Antipasto Salad
You can make quick work of this keto antipasto salad, but be sure to prepare your salad ahead of time so it can chill in the fridge before serving.
Prep the Ingredients
Chop your lettuce.
Cut the roasted red peppers into small strips and half the artichoke hearts, if needed.
Half the cherry tomatoes.
Drain the liquid from the peppers, mozzarella balls, artichoke hearts, and olives.
Assemble the Salad
Lay the lettuce at the bottom of a large serving bowl.
Group each ingredient and layer on top of the lettuce.
Drizzle with the red wine vinegar dressing and garnish with the fresh basil leaves.
Serves 6. For best results, let your antipasto salad sit 30 mins or more before serving to let the flavors blend.
Recipe Tips
- Add pepperoncini peppers for another layer of great flavor.
- Use homemade dressing when possible.
- Feel free to skip the lettuce if you’d prefer.
- Top with fresh parmesan.
- You can create this antipasto salad on one large platter or create 4-6 separate dishes.
Making This a Vegetarian or Vegan Antipasto Salad
Traditional antipasto salad is not vegan or vegetarian compliant, but with a few quick changes, you too can enjoy all the great flavors of Italian antipasto.
For vegan and vegetarian eaters swap out the meats and/or cheese for additional helpings of vegetables or use a plant-based meat substitute. Garbanzo beans are a great vegetarian protein option, but they are not low-carb.
Common Questions
How to Store?
The lettuce will get soggy if left for several hours, so if you are making this in advance for a picnic, potluck, or BBQ, simply assemble the meat, cheese, vegetables, and dressing on a platter. Transfer the whole thing to a separate dish with the lettuce when you are ready to serve.
Without the lettuce layer, your antipasto will keep covered in the fridge for 4-5 days.
Is Antipasto Salad Keto?
Created as stated, your Italian antipasto salad is low-carb and keto compliant – however, be sure to always check the labels on the items your purchase.
Many brands sneak in carbs under funny names and even stranger ways. Simply be mindful when making your purchase or with other items you add to your antipasto salad. Both the brands of salami and pepperoni we used were 0 carb, and our artichoke hearts were 2 net carbs per serving.
This easy antipasto salad recipe has just 7 net carbs per serving!
Many of the carbs came from the artichoke hearts, roasted red pepper, and lettuce. Feel free to cut back on the artichoke hearts annd red pepper, and of course, you can skip the lettuce entirely too!
More Low Carb Salad Recipes You’ll Love
If you enjoyed this post, be sure to follow us on Instagram, and Facebook!
And be sure to pin the recipe for later on Pinterest so you can easily get back to it!
V V V
WE’D LOVE TO HEAR FROM YOU!
Have questions or feedback? Please ask questions or post feedback on the post comments.
Tap That Recipe Review Star! Be sure to leave a review after you make the antipasto salad recipe or just tap the star rating you’d give the recipe!
Show Us Those Photos! Be sure to upload your Italian antipasto salad recipe photos on the Pinterest pin and/or tag us on Instagram at @wholelotta.yum! We LOVE featuring reader recipes!
Italian Antipasto Salad (Keto, Low Carb, GF)
An Italian antipasto salad recipe that's a yummy salad variation of an antipasto platter at your favorite Italian restaurant. The recipe is gluten free, low carb, and keto friendly, and can be vegetarian or vegan with adaptions.
Ingredients
- 1 bag romaine lettuce 9 oz
- 8 oz fresh mozzarella balls, drained
- 12 0z marinated artichokes in oil, drained
- 8 oz fire-roasted red peppers, drained
- 8 oz kalamata olives, drained
- pepperoni, 2 oz
- salami, 2 oz
- 1 cup cherry tomatoes, sliced
- 1/4 cup basil, slivered
- 1/3 oil and vinegar dressing
Instructions
Prep the Ingredients
- Cut the roasted red peppers into small strips and half the artichoke hearts, if needed.
- Half the cherry tomatoes.
- Drain the liquid from the peppers, mozzarella balls, artichoke hearts, and olives.
- Cut the fresh basil leaves into strips or chop it.
Assemble the Salad
- Lay the lettuce in the bottom of a large serving bowl
- Group each ingredient and layer on top of the lettuce.
- Drizzle with the red wine vinegar dressing and garnish with the fresh basil leaves.
- Serves 6.
Notes
Add pepperoncini peppers to add a little kick.
Use your favorite homemade dressing instead of bottled, or just use oil and vinegar to taste.
Use a small head of romaine lettuce cut into bite-sized pieces instead of bagged greens.
Replace the pepperoni or salami for beans such as garbanzo beans to make this a vegetarian antipasto salad. Substitute plant-based cheese to make it vegan.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information
Yield 6 Serving Size 1Amount Per Serving Calories 320Total Fat 12gCarbohydrates 10gNet Carbohydrates 6.8gFiber 3.2gProtein 15g
Nutritional information is an estimate and can vary by calculator or brand purchased. If you're on a restricted diet, please manually calculate this information for yourself.
Leave a Reply