Keto Antipasto Salad
This easy Keto Antipasto Salad is packed full of Italian meats, cheeses, and vegetables for a delicious low carb side dish that is perfect for parties!
Keto Antipasto Salad
Living the keto life means finding delicious substitutes for your favorite carby food and this Keto Antipasto Salad has completely eliminated my craving for pasta salads!
Marinated cauliflower, prosciutto, salami, roasted red peppers, artichoke hearts, mozzarella cheese, peperocinis, and black olives, are all tossed in a homemade Italian vinaigrette to make the ultimate low carb anitpasto salad.
It’s the perfect dish to bring to all of your summer parties, or just make up a big batch and keep it in the fridge for quick and easy dinners during the week.
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What Does Antipasto Mean?
In an Italian meal antipasto is the traditional first course. Typically it includes ingredients such as cured meats, olives, pepperoncini, roasted red peppers, mushrooms, artichoke hearts, Italian cheeses, and vegetables in oil or vinegar.
What is in Keto Antipasto Salad?
- Marinated Cauliflower
- Genoa Salami
- Prosciutto
- Pepperoncinis
- Roasted red peppers
- Artichoke Hearts
- Black olives
- Fresh mozzarella
- Fresh basil
- Homemade Italian vinaigrette
As long as you keep an eye on the carb count the sky is the limit as far as what you can add to your antipasto salad.
Use different Italian meats, add some Parmesan or Romano cheese, switch out black olives for green olives, use marinated artichoke hearts, or throw in some sun dried tomatoes. There is no wrong way to do it (as long as you stay low carb!)
How to Make Keto Antipasto Salad:
- In a small bowl whisk together the dressing ingredients: olive oil, red wine vinegar, garlic powder, onion powder, salt, pepper, and lemon juice.
- Cut cauliflower into bite-size florets and place them in a pot with approximately 1 inch of water. Place lid on the pot and bring to a boil steaming the cauliflower for 3-5 minutes until it is slightly tender. Note: You can also steam the cauliflower in the microwave (Love this steamer!) just place in a microwave safe bowl and fill with about 1 inch of warm water. Place a lid loosely on the container and microwave on high for 3 – 5 minutes.
- Drain the cauliflower and pat dry. Place in a gallon size resealable bag, or a resealable container and pour half of the dressing over it. Place in refrigerator to marinate for at least 1 hour or overnight. I highly recommend overnight to get the most flavor!
- Next day place all ingredients together in a large bowl and pour remaining dressing over the antipasto salad. Toss to coat.
- Chill until ready to serve.
I promise once you’ve had this antipasto salad you’re never going back to pasta salad. Even my carb-loving friends ask for this recipe at every event!
Looking for More Keto Recipes?
- Quick and Easy Antipasto Skewers
- Low Carb Loaded Cauliflower Bake
- Dill Shrimp Appetizer
- One Pot Low Carb Shrimp Alfredo
- Chicken Alfredo Zucchini Lasagna
- Pesto Cream Cheese Spread
- Low Carb Big Mac Bites
- Cheesy Baked Zucchini Casserole
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Keto Antipasto Salad
Ingredients
- 1 head Cauliflower, approximately 4 cups florets
- ½ pound Genoa Salami, cut into bite size pieces
- ½ pound Prosciutto, cut into bite size pieces
- 3 ounces Pepperoncinis
- 5 ounces Roasted red peppers
- 13.75 ounces Artichoke Heart quaters, drained
- 3 ounces Black olives
- 8 ounces Fresh mozzarella, we used small balls or you can cut into bite size cubes.
- 5-6 leaves Fresh Basil
Dressing:
- 1 cup Olive oil
- 1/2 cup Red wine vinegar
- 2 teaspoon Garlic powder
- 2 teaspoon Dried oregano
- 1 teaspoon Onion powder
- 3/4 teaspoon Salt
- 1/2 teaspoon Pepper
- 2 teaspoon Lemon juice
Instructions
- In a small bowl whisk together the dressing ingredients. Set aside.
- Cut cauliflower into bite-size florets and place them in a pot with approximately 1 inch of water. Place lid on the pot and bring to a boil steaming the cauliflower for 3-5 minutes until it is slightly tender.
- Drain the cauliflower and pat dry. Place in a gallon size resealable bag, or a resealable container and pour half of the dressing over it. Place in refrigerator to marinate for at least 1 hour or overnight.
- Next day toss all ingredients together and pour remaining dressing over the antipasto salad.
- Chill until ready to serve.
Nutrition
This looks so good! What a great lunch meal prep for summer!
Thanks for sharing! Does it keep long?
I made this and keeping in the fridge I ate it over the course of a week and it was still good. Loved it.
You do not have to cook the cauliflower or brocolli. The purpose of the antipasta salad is to let these raw vegetables ferment with all the other vegetables and other ingredients in your refrigerator for a few days. This antipasta salad gets tastier and tastier as it “ferments” in your fridge and everything just comes together and it’s not only all fresh and raw but it’s also delicious.
Thank you for the info!