Published:
Apr 23rd 2023
by 
Last updated: Dec 21st 2024
Bring the flavors of a classic Italian antipasto platter into a hearty, vibrant salad! This Antipasto Salad combines the savory tastes of Genoa salami, artichoke hearts, olives, and pepperoncini, all tossed in a zesty homemade Italian dressing. With a hint of sweetness, thanks to a sugar-free sweetener, this keto-friendly recipe makes a satisfying meal on its own or an excellent side for garlic Parmesan asparagus.
- Packed with Flavor: A blend of Italian ingredients that brings every bite to life.
- Keto-Friendly and Gluten-Free: Ideal for low-carb diets without compromising taste.
- Easy Prep: No cooking required; it’s ready in just 15 minutes.
- Versatile: Perfect as a main meal or side dish for any gathering.
- Marinate the Dressing: Let the dressing sit for a few minutes after mixing to enhance flavors.
- Serve Chilled: Keep the salad in the fridge for 15 minutes before serving for a refreshing bite.
- Layer Ingredients: Layering ingredients ensures an even distribution of flavors in each bite.
Pair this antipasto salad with crusty garlic bread or serve alongside a light soup for a full meal. It’s also fantastic with grilled meats or as a refreshing side for Italian-inspired meals.
- Protein Variants: Substitute salami with grilled chicken or shrimp for a lighter option.
- Vegan Option: Swap Parmesan cheese with vegan Parmesan and omit salami for a vegan-friendly salad.
- Flavor Boosters: Add sun-dried tomatoes or roasted red peppers for extra flavor depth.
Store leftovers in an airtight container, keeping the dressing separate to prevent sogginess. The salad will last in the fridge for up to 3 days.
- Romaine Lettuce: Fresh, crisp, and mildly sweet, romaine adds a refreshing crunch and balances the savory elements in the salad.
- Cherry Tomatoes: These juicy tomatoes bring a burst of sweetness and vibrant color, complementing the richness of the other ingredients.
- Cucumber: Cooling and hydrating, cucumber provides a mild, refreshing contrast to the bolder flavors in the salad.
- Red Onion: Adds a sharp, slightly sweet bite, enhancing the salad's flavor, complexity and texture.
- Kalamata Olives: Briny and bold, these olives lend a Mediterranean touch and a pleasant saltiness to the salad.
- Artichoke Hearts: Soft and slightly tangy, artichokes contribute a unique flavor that adds depth to the salad.
- Roasted Red Peppers: Sweet and smoky, roasted red peppers add a subtle charred flavor and rich color.
- Salami: A traditional antipasto ingredient, salami provides a savory, spiced element and makes the salad heartier.
- Provolone Cheese: Creamy and slightly sharp, provolone brings richness and a balanced flavor profile.
- Pepperoncini Peppers: Tangy and mildly spicy, these peppers add a touch of heat and acidity to cut through the richer flavors.
- Fresh Basil: Aromatic and bright, basil enhances the salad with fresh, herbal notes, tying all the ingredients together.
- Extra Virgin Olive Oil: Smooth and slightly peppery, olive oil adds a luxurious mouthfeel while complementing the Mediterranean ingredients.
- Red Wine Vinegar: Adds a tangy acidity that balances the flavors and elevates the taste of the vegetables.
- Salt and Pepper: Essential for enhancing and balancing the natural flavors of the salad components.
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's 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 2-3 days.
Can I make this salad ahead of time?
Yes, but keep the dressing separate until you’re ready to serve to maintain the salad’s crispness.
What can I substitute for salami in this recipe?
You can use grilled chicken, shrimp, or a plant-based protein for a different flavor profile.
How to Make Antipasto Salad
- Prepare the Dressing: Whisk all dressing ingredients in a small bowl and set aside.
- Assemble the Salad: Layer romaine lettuce, salami, tomatoes, artichoke hearts, olives, red onion, and pepperoncini in a large salad bowl.
- Add Dressing and Serve: Pour the dressing over the salad and toss to coat. Serve chilled for the best flavor.
Time & Serves
Ingredients
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
Instructions
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.
Place the lettuce in a large serving platter or bowl.
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.
Subscribe to our newsletter for the latest recipes, holiday specials, and mouthwatering secrets!
Subscribe
Add new comment