Low Carb Italian Antipasto Salad

The Keto Low Carb Italian Antipasto Salad is a flavorful and satisfying dish that captures all the best parts of classic Italian antipasto while staying strictly keto. A hearty mix of salami, pepperoni, mozzarella, provolone, artichokes, roasted red peppers, olives, basil, and arugula creates a salty, tangy, crunchy, and fresh combination in every bite. A bold dressing made with extra-virgin olive oil, red wine vinegar, Dijon mustard, and Italian herbs ties everything together without adding carbs. Perfect for quick weeknight dinners, satisfying lunches, or an impressive party platter, this salad delivers high fat, high protein, and low carbs so you can enjoy Italian-inspired flavors without compromising ketosis.

Course Dinner, Lunch, Main Course, Salad

Cuisine Italian, Keto, Low Carb, Mediterranean

Keyword Italian salad, keto antipasto salad, low carb salad, make ahead salad, no cook meal, pepperoni salad, salami salad

Prep Time 20

Total Time 20

Servings servings

Calories 470kcal

Equipment

large salad bowl
Small mixing bowl
Whisk
Cutting board
Chef's knife
measuring spoons

Ingredients

For the antipasto salad

4 ounces salami, sliced or cut into bite-size pieces
4 ounces pepperoni slices, halved
4 ounces fresh mozzarella, cut into bite-size pieces
4 ounces provolone cheese, cut into small cubes
1 cup marinated artichoke hearts, drained and quartered
3/4 cup roasted red peppers, drained and sliced into strips
3/4 cup pitted mixed olives, halved
4 cups baby arugula, loosely packed
1/2 cup fresh basil leaves, lightly packed and torn

For the Italian keto dressing

1/3 cup extra-virgin olive oil
3 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
1/4 teaspoon crushed red pepper flakes optional, for heat
1/2 teaspoon fine sea salt or to taste
1/4 teaspoon freshly ground black pepper or to taste

Instructions

Add the salami, pepperoni, mozzarella, provolone, artichoke hearts, roasted red peppers, and olives to a large salad bowl.
Add the arugula and torn basil leaves to the bowl and gently toss to distribute the ingredients without crushing the greens.
In a small mixing bowl whisk together the olive oil, red wine vinegar, Dijon mustard, Italian seasoning, garlic powder, red pepper flakes, salt, and black pepper until emulsified.
Pour about half of the dressing over the salad and toss gently until the meats, cheeses, and vegetables are lightly coated.
Taste and add more dressing, salt, or pepper as needed, tossing again until everything is coated to your liking.
Serve immediately for the crispest greens, or chill the dressed meat and cheese mixture up to one day and add the arugula and basil just before serving.

Notes

To keep this antipasto salad at its best for meal prep, store the meats, cheeses, artichokes, peppers, olives, and dressing together in an airtight container and refrigerate for up to 3 days, then toss with fresh arugula and basil right before serving. Choose low-carb or zero-sugar cured meats and check labels on marinated artichokes and roasted peppers to avoid added sugars. For a larger crowd, the recipe doubles easily and can be served on a big platter with the arugula and basil layered underneath or around the edges. If you prefer a milder flavor, reduce the red pepper flakes and Italian seasoning slightly and add more olive oil for a richer, smoother dressing.

Nutrition