This keto antipasto salad is delicious and satisfying. Use ingredients you really love and go wild to make it yours.
One of my first jobs after I moved away from home was at an Italian pizza joint in Virginia Beach. I had just moved to the city and coincidentally so had they. Growing up in the middle of nowhere, you can imagine the lack of authentic culinary experiences. Besides feeling like a fish out of water, I was incredibly eager to see what city life had in store for me. I went into the restaurant with low expectations, but I was hired on the spot, partially I think, because of my excitement. One of the first things the owner did was hand me the menu to get familiar with.
I recognized a lot of the menu items from quasi-Italian restaurants back home. There were some things though, that I wasn’t too sure about. Like antipasto salad. I didn’t have a clue what that was but it didn’t sound promising; looking back I think it was the anti part that through me. I felt silly when I found out that antipasto saad was just basically the starter course of an Italian meal. The first time I tried it I was a little overwhelmed by the size of the salad. It was full of meats, cheeses, and a variety of vegetables. But, it was incredible and I was hooked.
On the keto diet, you have to find foods that satisfy both your hunger and your cravings. Antipasto salad takes care of both sides so I’ve been making a lot of them. The best thing about antipasto salad is that you can use as few or as many ingredients as you want. Today I’m sharing a basic, quick and easy antipasto salad recipe that is my fallback. It’s not really a traditional antipasto since I didn’t use the typical marinated veggies, but you can find a list of those below.
- 2 slices of salami
- 2 slices prosciutto or capicola ham (personal preference)
- 2 slices deli pepperoni
- 3 slices fresh mozzarella
- 2 slices fresh provolone
- 1 cup chopped vegetables
- 1 cup chopped lettuce (personal preference)
- 1/3 cup fresh basil, torn into bits
- 4 tbsp olive oil
- 2 tbsp red wine vinegar
- 2 tablespoons lemon juice
- 1/2 tsp Pink Himalayan sea salt
- 1/4 tsp Black pepper
- Combine vinaigrette ingredients and set aside.
- Layer the meats and cheeses into 2 sets. Roll up tightly and cut into strips.
- Combine remaining ingredients in a large bowl and toss.
- Plate the lettuce mix and add the meat and cheese rolls around the salad. Dress with vinaigrette and toss to coat.
Possible Antipasto Salad Ingredients
Since Antipasto is an Italian dish, it’s a no brainer that you should use Italian meats. Here are some of my favorite Antipasto components.
- Capicola Ham
- Roasted red peppers
- Red onion slices
- Pepperoncini peppers
- Green peppers
- Cherry tomatoes
- Olives (kalamata, green, black)
- Marinated artichoke hearts
Cheese & More:
- Sea Salt
- Black Pepper
- Herbs (oregano, basil)