Keto Antipasto Salad

5 from 1 vote

This low carb antipasto salad is like eating an Italian sub, without all the carbs! This salad is bursting with flavor, high in fat, and packed with protein, while being only 7 net carbs per serving. You can't go wrong with a salad full of Italian meats and cheese!

Prep Time10

Cook Time5

Course: Main Course, Salad

Cuisine: American, Italian, Italian-American

Servings: servings

Calories: 585kcal

Author: Briana

Ingredients

For the salad:

1 head butter lettuce, chopped
2 ounces sweet basil, cut into ribbons (optional)
4 ounces pickled red onions (homemade or store bought, get our recipe in the notes)
12 ounces cherry tomatoes, halved
1 medium bell pepper, diced (we used half a red bell pepper, and half a green bell pepper)
2 whole Persian cucumbers, cut into rounds (can use any cucumber)
10 ounces mozzarella pearls
5 ounces provolone cheese, cut into small blocks
5 ounces pepperoni, cut into bite sized pieces
4 ounces prosciutto, cut into bite sized pieces
4 ounces genoa salami, cut into bite sized pieces

For the dressing:

¼ cup extra virgin olive oil
1 whole lemon, juiced
2 tablespoons balsamic vinegar (look for a low carb brand)
1 teaspoon Italian seasoning
½ teaspoon kosher salt
½ teaspoon black pepper

Instructions

If making your own quick pickled red onions, start with that first. Check the notes below to see how we make ours. In a bowl, combine all of the dressing ingredients, whisk to combine. Refrigerate until it's time to put the salad together.
On a serving plate, add chopped butter lettuce and basil. Toss to evenly distribute the basil. Layer on tomatoes, pickled red onions, and cucumbers. Drizzle with some of the dressing.
Create a layer of meat and cheese. Drizzle with more dressing. Add the remaining vegetables, and the meat, then add the last of the dressing. Garnish with more basil. Enjoy!
This salad is best enjoyed fresh, but can keep in the fridge in an airtight container for up to 2 days. You can make the salad ahead of time by leaving off the dressing, tomatoes, and cucumbers, and adding those right before serving.

Notes

How To Make Quick Pickled Red Onions:

If you'd like to quick pickle your own onions, it's truly simple and ready in 30 minutes.

Start by gathering your ingredients. You will need 1 large red onion, cut into very thin strips. Place them in a large, shallow bowl. Set aside.
Combine 1 and ⅛ cups of apple cider vinegar, ¾ cup water, and ¼ cup of sweetener of choice (we used granular erythritol), and 1.5 teaspoons of salt in a sauce pan. Bring to a boil, whisking constantly to dissolve the sweetener. Immediately pour the apple cider vinegar mixture over the onions, pressing the onions down with a spoon to make sure they are completely submerged. Let set for at least 30 minutes, stirring every so often to ensure the onions are submerged. Store in the fridge in the vinegar solution for up to 2 weeks.

Good keto friendly additions to the salad:

You can add any of your favorite vegetables to this salad. We often love adding spicy giardiniera, olives, roasted red peppers, banana peppers, parmesan cheese, pepperoncini or artichoke hearts. Just be sure to calculate your macros accordingly.

Nutrition