Keto Antipasto Salad
A no-cook Italian deli salad loaded with salami, soppressata, mozzarella, provolone, olives, and crisp veggies in a garlicky red wine vinaigrette. Just 5.4g net carbs per serving and ready in 15 minutes, it's the ultimate low-carb lunch or potluck side.
Head of Nutrition · June 17, 2026
Nutrition per serving
Per serving · makes 4. Values are estimates; brands vary.
This Italian deli-inspired antipasto salad turns the best parts of a charcuterie board into a hearty, fork-friendly low-carb lunch. Salty cured meats, two cheeses, briny olives, and a punchy red wine vinaigrette come together in 15 minutes flat with zero cooking.
Ingredients
- 6 cups chopped romaine lettuce (about 1 large head)
- 4 oz Genoa salami, cut into thin strips
- 3 oz sliced soppressata or pepperoni, halved
- 4 oz fresh mozzarella, cut into small cubes
- 2 oz provolone cheese, cut into small cubes
- 1 cup grape tomatoes, halved
- 1/2 cup pitted Kalamata olives, halved
- 1/3 cup sliced pepperoncini, drained
- 1/2 cup marinated artichoke hearts, drained and chopped
- 1/4 small red onion, thinly sliced
- 1/3 cup extra-virgin olive oil
- 3 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- 1 clove garlic, minced
Instructions
- 1
In a small jar, combine the olive oil, red wine vinegar, dried oregano, minced garlic, a pinch of salt, and several grinds of black pepper. Seal and shake hard until emulsified, then set the vinaigrette aside.
- 2
Add the chopped romaine to a large salad bowl as the base.
- 3
Layer on the salami, soppressata, mozzarella, provolone, grape tomatoes, Kalamata olives, pepperoncini, artichoke hearts, and red onion.
- 4
Pour the vinaigrette over the salad and toss gently until everything is evenly coated.
- 5
Taste and adjust with extra salt, pepper, or a splash of vinegar. Serve immediately, or chill 15 minutes for the flavors to meld.
Tips & notes
- For meal prep, store the salad and vinaigrette separately and dress just before eating so the romaine stays crisp. Undressed, it keeps 3 days in the fridge.
- Swap in capicola, prosciutto, or marinated mushrooms to vary the antipasto. Drain oil-packed items well to keep the dressing from getting greasy.
- Watch the marinated artichokes and pepperoncini labels for added sugar; choose brands with no sweeteners to keep net carbs low.
Log this recipe in one tap
Save keto antipasto salad to CarbMeNot and track its 5.4g net carbs against your daily budget automatically.
Frequently asked questions
- How many carbs are in keto antipasto salad?
- Each serving has 5.4g net carbs (8g total carbs minus 2.6g fiber), 482 calories, 22g protein, and 41g fat. This recipe makes 4 generous servings.
- Is antipasto salad keto-friendly?
- Yes. Built from cured meats, cheeses, olives, and low-carb vegetables in an olive oil vinaigrette, it's naturally high in fat and protein with very few carbs. Just skip any croutons, beans, or sugary dressings.
- Can I make this salad ahead of time?
- Absolutely. Prep all the components and the vinaigrette separately up to 3 days ahead, then toss together right before serving so the romaine stays crisp and the flavors are bright.
