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. It is the perfect antipasto salad for any occasion.
Italian Salad aka Antipasto Salad – Low Carb, Keto, Gluten-Free, Grain-Free, THM S
This post is dedicated to my husband in honor of his favorite sub. Anytime we’ve gotten subs in the 15 years we’ve been married he’s gotten an Italian sub. Maybe once or twice he switched it up and got a Turkey Sloppy Joe instead but those were rare occasions.
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 fact that for any holiday my in-laws have to have an 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 an antipasto salad is nothing. They are the same thing with a different name.
What types of meat are in an Italian salad?
This 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 2/3 oil to 1/3 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 Italian salad as some others but I still prefer that to when my dressings separate.
What types of cheese in an Italian salad?
This 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
Baby Spinach Salad with Strawberries and Maple Balsamic Dressing
Bacon Ranch Easy Keto Chicken Salad
Best Chicken Salad with Avocado
Like what you see? Follow me on Facebook! Love this recipe? Leave a comment & 5-star rating right here! Make sure you don’t miss new recipes by getting email updates!
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.
- 2 hearts of romaine chopped
- 1/2 lb salami chopped
- 1/2 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 tbsp black pepper
- 1 tbsp dried basil
- 1/2 cup olive oil
- 1/3 cup red wine vinegar
- 1/2 tsp garlic powder
- 1 tbsp Italian seasoning
- 1/2 tbsp sugar-free sweetener (optional)
- 1 tsp salt
- 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.
You don't HAVE to refrigerate for 4+ hours if you're in a time crunch, but it does taste better that way.
Leave a Reply