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Everyone loves a good antipasto platter, but it can be difficult to narrow all those options down to a few items to place on your plate. That's where Antipasto Salad comes in. It combines the things you'd find on an antipasto platter, like salami, pepperoncini, olives, and artichokes, into a salad. Plus, the salad is dressed with a zesty, savory, and slightly sweet homemade Italian dressing that takes the flavor to the next level. Since we used a sugar-free sweetener for the sauce, this salad is also keto-friendly. Serve this antipasto salad on its own or serve it with Garlic Parmesan Asparagus for extra nutrition.
What is an antipasto salad made of?
Antipasto salad consists of romaine lettuce, Genoa salami, Roma tomatoes, artichoke hearts, kalamata olives, red onion, Italian pepperoncini, and Parmesan cheese. Additionally, antipasto salad is usually dressed with Italian seasoning.
What's the difference between a chef salad and an antipasto salad?
Chef salad consists of hard-boiled eggs, cucumbers, cheese, tomatoes, and several types of meat, such as ham or turkey. In contrast, an antipasto salad consists of cheese, olives, meat, pepperoncini, and artichokes.
How do you store antipasto in the fridge?
Store antipasto in an airtight container in the fridge.
How long does homemade antipasto last in the fridge?
Antipasto will last undressed in the fridge for 4–5 days.
- 4 tablespoons Olive Oil
- 2 tablespoons Apple Cider Vinegar
- Juice of 1/2 Lemon
- 2 tablespoons Parmesan Cheese, grated
- 1/2 teaspoon Dried Thyme
- 1/2 teaspoon Dried Basil
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 3/4 teaspoon Salt
- 1/2 teaspoon White Pepper
- 1 teaspoon Sugar-Free Sweetener
- 1 teaspoon Dijon Mustard
- 1 medium head Romaine lettuce, chopped
- 2 ounces sliced Genoa salami, cut in half
- 2 small Roma tomatoes, cored, sliced into wedges
- 1/2 cup Artichoke Hearts drained, cut into quarters
- 1/2 cup pitted Kalamata Olives
- 1 small Red Onion, sliced
- 2 Italian Pepperoncini, sliced
- 2 ounces Parmesan Cheese, grated
Place the dressing ingredients into a small bowl and whisk until combined. Set the dressing aside or place it in the fridge until you are ready to prepare the salad.
Add the salami, tomatoes, artichoke hearts, kalamata olives, red onion, Italian pepperoncini, and Parmesan cheese on top of the lettuce.
Pour the dressing over the antipasto salad and toss to coat the salad in the dressing before serving.
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