This Italian Salad will wow your friends at your next barbecue with a myriad of flavors from vegetables, cheeses, and meats splashed with a homemade red wine vinegar dressing. Keto Antipasto Salad is the perfect main dish or side for any occasion. This easy recipe is low carb, keto, gluten-free, grain-free, sugar-free, and Trim Healthy Mama friendly.
This post is dedicated to my husband in honor of his family and his favorite sub. Every holiday my in-laws have an antipasto platter. Anytime we've gotten subs in the 15 years we've been married my husband's gotten an Italian sub.
Give him some ham, salami, peppers, onions, provolone, oil and vinegar and he's a happy guy. And he is just as happy with a loaded salad as with a real sub on a roll. That combined with the holiday antipasto salad and this is the salad of my husband's dreams.
Italian Sub vs Italian Salad vs Antipasto Salad
The big difference with this Italian Salad vs a traditional Italian sub is the lack of bread. The second difference is the number of greens under the toppings. We've just swapped the bread for a base of lettuce.
The difference between an Italian salad and a keto antipasto salad is nothing. They are the same thing with a different name.
What types of meat are in an Italian salad?
This keto antipasto salad has salami and pepperoni. Other meats you can use are mortadella, capicola, and ham. Feel free to swap in any Italian deli meats you prefer.
How to make homemade salad dressing?
Homemade salad dressing is as simple as adding some oil and vinegar to the jar and giving it a good shake. The trick is finding the right ratios. In my experience, a good vinaigrette has ⅔ oil to ⅓ acid, such as vinegar.
The second trick is mixing. When you shake or blend the dressing long enough the oil and vinegar emulsify creating a smooth and creamy texture. That isn't as important in this keto antipasto salad as some others but I still prefer that to when my dressings separate.
What types of cheese in an Italian salad?
This keto antipasto salad has both Parmesan and mozzarella. The Parmesan gives a nice saltiness that the mozzarella is lacking. And the mozzarella gives a creamy texture not found in any of the other salad components. I encourage you to add both!
Another cheese that would go well on this Italian salad is provolone. My husband's family likes very sharp provolone but I prefer the milder sliced variety. Both would work here.
Other Low Carb Entree Salads
- 2 hearts of romaine chopped
- ½ lb salami chopped
- ½ lb provolone chopped
- 8 oz package mini fresh mozzarella balls
- 1 cup shredded Parmesan
- 1 package mini pepperoni
- 1 cucumber sliced thin
- 1 red pepper sliced into strips
- 1 cup mild pepper rings
- 1 white onion sliced thinly
- 1 tablespoon black pepper
- 1 tablespoon dried basil
- Whisk together ingredients for salad dressing. Cover and set aside.
- In a large bowl. Add romaine lettuce. Top with meats, cheeses, and remaining veggies. Sprinkle with pepper and basil.
- Cover and refrigerate for 4 hours or overnight (to let flavors meld).
- When ready to serve, toss, and drizzle with dressing.
- Serve cold garnished with fresh basil.