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A close-up of a wooden spoon gently tossing the vibrant antipasto salad in a glass bowl over a white marble cooktop, blending all the flavors together for a delicious, well-balanced dish.

Chopped Italian Keto Antipasto Salad Recipe

This Chopped Italian Keto Antipasto Salad is a fresh, low-carb dish filled with salami, prosciutto, mozzarella, and vibrant veggies. Perfect for a quick, healthy meal or meal prep.
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Prep Time 10 minutes
Total Time 10 minutes
Course Salad
Cuisine Italian, keto
Servings 8
Calories 345 kcal

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.
    A close-up of a wooden cutting board on a white marble cooktop, with a sharp knife slicing salami, prosciutto, and fresh mozzarella balls into bite-sized pieces, neatly arranged and ready for the salad.
  • Halve the grape tomatoes and chop the pepperoncini peppers.
  • Drain and chop the artichoke hearts.
    A close-up of a can of artichoke hearts being drained over a glass bowl on a white marble cooktop, with freshly chopped artichoke pieces set aside, ready to be mixed into the salad.
  • Drain the Kalamata olives.
    A close-up of Kalamata olives being drained in a small sieve over a white marble cooktop, with a few glossy, deep-purple olives resting on a wooden cutting board, ready to enhance the salad’s rich flavors.
  • In a large mixing bowl, combine all chopped ingredients.
    A close-up of a wooden spoon gently tossing the vibrant antipasto salad in a glass bowl over a white marble cooktop, blending all the flavors together for a delicious, well-balanced dish.
  • 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.