If you’re looking to eat healthily or if your body just needs some time off from carbs, then an antipasto salad is the perfect dish. It’s loaded with fresh veggies and an array of meat and it tastes amazing. Plus, it doesn’t take too much prep work–perfect for those of us who want to make dinner in about 15 minutes!
There are times that your body just craves and needs a salad. Know what I mean? However, sometimes a simple salad is just not enough.
This low-carb Italian Antipasto Salad is great for lunch or dinner, is easy to make, and is loaded with flavor. Let’s take a quick peek at how to make it.
Low Carb Italian Antipasto Salad
What is Antipasto Salad?
The word antipasto is derived from the Latin root “anti” meaning “before” and “pastus,” which means “meal.” Antipasto platters are usually made with Italian meats such as prosciutto, salami, and pepperoni, as well as various cheeses, olives, and other marinated veggies.
An antipasto salad combines the different meats, cheeses, and veggies that you find on an antipasto platter into a delicious low-carb salad.
How To Make Antipasto Salad
First things first – the dressing. It’s not difficult to make salad dressing – you simply whisk together ingredients and magic takes place to transform them into this beautiful concoction that is downright delicious.
The ingredients you need to make the dressing are:
- ⅓ cup virgin olive oil
- 2 Tablespoons balsamic vinegar
- 1 teaspoon lemon juice
- 1 Tablespoon Dijon mustard
- 2 cloves minced garlic
- Salt (to taste)
- Pepper (to taste)
Whisk together olive oil, balsamic vinegar, lemon juice, Dijon mustard, and garlic. Then add a little salt and pepper.
For this Italian salad, you need the following ingredients:
- 5 ounces Genoa salami
- 5 ounces mini pepperoni
- 2 jars olives
- Marinated artichoke hearts (12 ounces)
- Grape tomatoes or cherry tomatoes
- Lettuce – any variety you like
- 8 ounces Mozzarella cubes
- 8 ounces Pepper Jack cubes
- ½ – 1 cup banana peppers
- Parsley (optional)
Create a base of greens for the salad. You can use a mix of salad greens or any type of lettuce that you like. Romaine lettuce works best, but iceberg lettuce and butter lettuce are also great options.
Just make sure that whatever lettuce(s) you use is chopped into bite-size pieces. (Nothing like trying to get a large piece of lettuce in your mouth when dining with guests. Yikes!)
On top of the lettuce base, add salami, mini pepperoni, olives, artichoke hearts, tomatoes, banana peppers, and cheese cubes.
Arranging the toppings in groups makes for a better appearance, but is not necessary.
If you plan on serving this to guests, consider making an Antipasto Salad Bar. You could prepare all of the ingredients a day before the event. This would allow you more time with your guests and less time in the kitchen when the day arrives.
Place the toppings in cute bowls and the guests can arrange their salads to their liking. Though not low carb, you can serve this salad along with crunchy Italian breadsticks.
Questions and Answers
What kind of olives should I use?
Can this salad be made in advance?
Italian Antipasto Salad
Ingredients
- 5 ounces salami
- 5 ounces mini pepperoni
- 2 jars olives
- Marinated artichoke hearts 12 ounces
- Grape tomatoes
- Lettuce – Any variety you like
- 8 ounces Mozzarella Cubes
- 8 ounces Pepper Jack Cubes
- ½ – 1 cup Banana Peppers
- Parsley optional
Dressing Ingredients
- ⅓ cup olive oil
- 2 Tablespoons Balsamic Vinegar
- 1 Teaspoon lemon juice
- 1 Tablespoon Dijon Mustard
- 2 Cloves Minced Garlic
- Salt to taste
- Pepper to taste
Instructions
- 1. Prepare the dressing by whisking together all the ingredients.
- 2. Assemble the salad by adding the lettuce on the bottom. Add meats, cheese, artichoke hearts, tomatoes, banana peppers, olives, and parsley together. Combine and drizzle with dressing.
Video
Notes
Nutrition
You could use shredded cheese in this salad, but the cubes add a special touch. Trust me. This Antipasto Salad is one special salad that you will enjoy.
Cristina says
Delicious combination. Everyone loved it.
Lynda says
So glad to hear that!