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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
Servings: 8
Course: Salad
Cuisine: Italian, keto
Calories: 345
Ingredients Equipment Method

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

Equipment

  • Cutting board
  • Sharp knife
  • Large mixing bowl
  • Spoon or tongs (for tossing)
  • Measuring spoons

Method
 

  1. 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.
  2. Halve the grape tomatoes and chop the pepperoncini peppers.
  3. 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.
  4. 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.
  5. 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.
  6. Add fresh basil ribbons and mix.
  7. Drizzle olive oil and white wine vinegar over the salad.
  8. Season with sea salt and black pepper to taste, and toss well.