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Keto Antipasto Salad Recipe

Here’s a fun and flavorful twist on a classic salad that’s perfect for any low-carb lifestyle or a keto-friendly meal option. Our Keto Antipasto Salad is a delicious amalgamation of robust Italian flavors and crisp, fresh vegetables, making it ideal for a summer barbecue, a family gathering, or a nourishing weekday dinner. What makes this salad particularly special is its use of traditional Italian cured meats and cheeses, combined with a homemade vinaigrette that brings out the vibrant flavors of each ingredient. Whether you’re a keto veteran or just looking for a hearty, low-carb meal, this salad promises satisfaction with every bite.

Keto Antipasto Salad

This Keto Antipasto Salad combines the bold flavors of Italy in a fresh, satisfying bowl.


  • 1 Head Iceberg Lettuce
  • 5 Slices Packaged Ham
  • 10 Slices Packaged Salami
  • 8 Slices Packaged Pepperoni
  • 3 Tomato Slices
  • 3 Onion Slices
  • 1 Handful Banana Pepper
  • 2/3 Cup Shredded Mozzarella & Provolone Cheese Mix
  • 2 Teaspoon Grated Parmesan
  • Simple Italian Vinaigrette
    • 1/4 Cup Extra Virgin Olive Oil
    • 2 Tablespoons Red Wine Vinegar
    • 1 Clove Minced Garlic
    • 1 Teaspoon Dijon Mustard
    • 1 Teaspoon Italian Seasoning
    • 1/4 Teaspoon Onion Powder
    • 1/4 Teaspoon Salt
    • 1/4 Teaspoon Black Pepper


  1. Wash the head of lettuce thoroughly under cold running water. Remove damaged or wilted outer leaves, pat dry with a clean kitchen towel, or use a salad spinner to remove excess water.
  2. Chop the lettuce into bite-sized pieces and place them in a large bowl.
  3. Layer the ham, salami, and pepperoni slices on a cutting board. Cut the tomato and onion slices into thin slices and place them on top of the meat.
  4. Add the banana peppers and sprinkle the provolone and mozzarella cheese.
  5. Using a sharp knife or a veggie chopper, carefully chop the salad ingredients together, mixing everything evenly.
  6. Transfer the chopped ingredients to the bowl of lettuce. Using tongs or salad servers, gently toss the salad until combined.
  7. To make the dressing, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, Italian seasoning, onion powder, salt, and black pepper in a small bowl or shake them together in a jar with a tight-fitting lid.
  8. Pour the desired amount of the simple Italian vinaigrette over the salad. Toss the salad once more, making sure the dressing coats all the ingredients and is evenly distributed throughout. Sprinkle the parmesan cheese on top.
  9. Taste and adjust the amount of dressing as needed to suit your preferences. Serve the salad immediately, and enjoy!

Breakdown of Ingredients and Average Carb Content

Navigating a keto diet means keeping an eye on carb intake, so here’s a quick breakdown of the average carbohydrate content in our Keto Antipasto Salad:

  • Iceberg Lettuce: 1g per cup
  • Packaged Ham: 0.5g per slice
  • Packaged Salami: 0.3g per slice
  • Packaged Pepperoni: 0.3g per slice
  • Tomato Slices: 1g per slice
  • Onion Slices: 1g per slice
  • Banana Pepper: 0.5g per handful
  • Mozzarella & Provolone Cheese Mix: 1g per 1/3 cup
  • Grated Parmesan: Less than 1g per teaspoon
  • Simple Italian Vinaigrette: Less than 1g per tablespoon

With this salad, you’re looking at approximately 8-10g of carbs total, varying slightly depending on portion sizes and specific brands used.

A Keto Delight

Ready to shake up your meal routine with something fresh, flavorful, and low-carb? Our Keto Antipasto Salad isn’t just a dish; it’s a festive, colorful tableau of Italian gastronomy that fits beautifully into a ketogenic lifestyle. It’s the perfect meal to bring a touch of gourmet to your table without the carbs. Try it out, and it might just become your new favorite keto go-to!

Recipe Credit ; Wooden-Camp973

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