This Chopped Italian Keto Antipasto Salad brings together bold, savory flavors with a satisfying crunch, making it a perfect addition to your meal rotation. Packed with the goodness of salami, mozzarella, prosciutto, and a vibrant mix of fresh veggies, this salad offers the rich, indulgent taste of classic antipasto while keeping things keto-friendly.
With only a handful of simple ingredients like fresh mozzarella balls, Kalamata olives, artichoke hearts, and tangy pepperoncini peppers, it’s the ideal low-carb dish for anyone watching their waistline or looking for a quick yet impressive meal.
It’s no secret that keto enthusiasts love fresh salads like this one for their ability to keep cravings at bay. And with a zesty dressing made from olive oil and white wine vinegar, every bite bursts with flavor and freshness.
If you’re in the mood for more delicious, low-carb options, try out my Keto Chicken Taco Lettuce Recipe or Instant Pot Brussels Sprouts for a complete, satisfying meal. The best part? This salad is as easy as it is delicious, perfect for meal prep or a quick weeknight dinner.
It’s not just keto-friendly but also packed with protein, healthy fats, and fiber, making it a powerhouse that’ll keep you full without the carbs. Whether you’re on a keto journey or just looking for a fresh, flavorful meal, this salad checks all the boxes.
What’s So Special About This Dish?
- I love how quickly this salad comes together—it’s perfect for busy days when I want something tasty without spending hours in the kitchen.
- The combination of salty prosciutto and creamy mozzarella always hits the spot, and it keeps me full for hours.
- It’s the perfect meal prep option for keto-friendly lunches throughout the week—easy to store and so satisfying.
- I’ve found that the olive oil and vinegar dressing brings out the flavors even more, making each bite feel like a special treat.
- This recipe makes sticking to my low-carb diet so much easier—without feeling deprived!
Chopped Italian Keto Antipasto Salad Recipe
Equipment
- Cutting board
- Sharp knife
- Large mixing bowl
- Spoon or tongs (for tossing)
- Measuring spoons
Ingredients
- 3 tbsp Extra virgin olive oil
- 1 tbsp White wine vinegar
- 1/4 tsp Sea salt to taste
- 1/4 tsp Black pepper to taste
- 8 oz Salami chopped
- 8 oz Fresh mozzarella balls
- 6 oz Proscuitto chopped
- 2 cups Grape tomatoes halved
- 1 cup Pepperoncini peppers drained, chopped
- 1 14- oz can Artichoke hearts drained, chopped
- 1/2 cup Kalamata olives
- 1/4 cup Fresh basil cut into ribbons
Instructions
- Chop salami, prosciutto, and fresh mozzarella balls into bite-sized pieces.
- Halve the grape tomatoes and chop the pepperoncini peppers.
- Drain and chop the artichoke hearts.
- Drain the Kalamata olives.
- In a large mixing bowl, combine all chopped ingredients.
- Add fresh basil ribbons and mix.
- Drizzle olive oil and white wine vinegar over the salad.
- Season with sea salt and black pepper to taste, and toss well.
Nutrition Info:
| Nutrition | Value |
| Calories | 345kcal |
| Carbohydrates | 3g |
| Protein | 14g |
| Fat | 30g |
| Sugar | 1g |
| Fiber | 1g |
Essential Tips for This Recipe!
- Use high-quality olive oil: The dressing plays a major role in this salad, so don’t skimp on the olive oil. A good extra virgin olive oil will enhance the flavor and give it a richer taste.
- Customize the ingredients: Feel free to swap out or add ingredients based on what you have or prefer. You can throw in some roasted red peppers, marinated mushrooms, or even a sprinkle of parmesan for added depth.
- Chill before serving: Let the salad chill for about 30 minutes before serving. This allows the flavors to meld together beautifully, making each bite even more delicious.
- Choose fresh mozzarella: While pre-shredded mozzarella works, fresh mozzarella gives the salad a creamier, more indulgent texture, making each bite a little more luxurious.
- For added crunch: If you want some extra crunch, consider adding a handful of toasted almonds or pine nuts just before serving. It adds a subtle nutty flavor and texture that complements the savory ingredients.
- Adjust the vinegar: If you like your salad with a little more acidity, feel free to add a touch more vinegar, but do so gradually. You can always taste and adjust the seasoning to your liking.
John Lee’s love for cooking is deeply rooted in family tradition. Growing up, the men in his family took charge of the kitchen, turning every meal into a special occasion. From weekend barbecues to holiday feasts, food was more than sustenance—it was a way to connect.
Inspired by this upbringing, John developed a passion for creating dishes that bring people together. After meeting Joe Miller through mutual friends, he joined Food Landscape Insight to share his love for simple yet extraordinary cooking, crafting meals that tell a story and create lasting memories.
