If you love bold, hearty flavors, this Chopped Italian Keto Antipasto Salad is right up your alley. Packed with cured meats, marinated veggies, fresh basil, and a tangy balsamic vinaigrette, it’s a low-carb twist on a classic Italian favorite.
This salad isn’t just delicious—it’s a full meal, perfect for meal prep, a quick lunch, or serving up at a party.
Back in my restaurant days, antipasto platters were a staple, always loaded with the best cheeses and meats. But at home, I wanted something just as flavorful but easier to eat—so I turned it into a chopped salad.
The trick to a great antipasto salad? Balance. A mix of creamy mozzarella, briny olives, and smoky meats makes every bite pop. And don’t skip the homemade balsamic vinaigrette—it ties everything together beautifully.
This recipe is all about keeping things simple but packed with flavor. No need to follow it to the letter—swap out the meats, use whatever marinated veggies you’ve got, and make it your own.
Just grab a sharp knife, chop everything up, and toss it all together. Easy, satisfying, and downright delicious!
Why You’ll Be Hooked?
- A Taste of Italy at Home: The combination of cured meats, fresh mozzarella, and aromatic basil brings authentic Italian flavors to my kitchen, making each meal feel special.
- Keto-Friendly and Satisfying: Incorporating this salad into my diet has been a delicious way to stay on track with my weight loss goals without feeling deprived.
- Quick and Easy Preparation: Even on busy days, I can assemble this salad in minutes, ensuring a healthy and flavorful meal is always within reach.
- Versatile and Customizable: I’ve experimented by adding different olives or swapping in roasted red peppers, tailoring it to my taste preferences and keeping it exciting.
- Perfect for Entertaining: This salad has become my go-to dish for gatherings, consistently impressing guests with its vibrant presentation and robust flavors.
Chopped Italian Keto Antipasto Salad Recipe
Equipment
- Sharp Knife
- Large mixing bowl
- Small bowl for dressing
Ingredients
Chopped Antipasto Salad
- 1/2 cup Marinated mozzarella balls the small Ciligiene size
- 1/2 cup Calabrese salami sliced thin
- 1/2 cup Capocollo sliced thin
- 1/2 cup Prosciutto sliced thin
- 1/4 cup Red cherry peppers sliced thin
- 1/2 cup marinated artichokes grilled
- 1/2 cup Olives Italian whole, pitted
- 1/2 cup Italian giardiniera chopped
- 1/2 cup Roasted red peppers cut into strips
- 1 cup Pan Roasted mushrooms
- 1 cup Balsamic grilled vegetables cubed
- 1 small head Romaine lettuce washed dried and sliced thin
- 1 cup Cherry or grape tomatoes sliced in half
- 1/4 cup Fresh basil sliced thin or torn into small pieces
- 1/4 cup Parmesan cheese freshly shredded
Simple Balsamic Vinaigrette
- 1/4 cup Good Balsamic vinegar
- 1/2 cup Good extra virgin olive oil
- 2 teaspoons Dijon mustard
- 1 Pinch Italian herbs of dried
- 1/2 teaspoon Garlic powder
- Salt and pepper to taste
Instructions
- Chop all ingredients into 1-inch pieces.
- Thinly slice meats, cheeses, artichokes, roasted red peppers, and romaine. Roll and slice meats and cheeses into ribbons.
- Halve cherry tomatoes, quarter mushrooms, and chop giardiniera lengthwise. Cube balsamic-grilled veggies.
- Slice fresh basil into thin ribbons and shred Parmesan finely. Tear large mozzarella into bite-sized pieces.
- In a small bowl, whisk vinegar, mustard, herbs, garlic powder, salt, and pepper. Slowly whisk in olive oil until smooth.
- Toss salad ingredients in a large bowl with half the dressing, mix gently, and add more dressing as needed.
