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Antipasto Salad

Yield: 6 servings
Prep Time:
20 mins
Total Time:
20 mins
Low Carb Antipasto Salad. EASY crowd favorite! Chopped romaine topped with Italian classics like salami, olives and prosciutto, in a quick balsamic dressing.




  • 1/4 cup DeLallo Extra Virgin Olive Oil
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon minced fresh garlic
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper


  1. In an extra-large bowl, place the romaine and arugula. In a small bowl or measuring cup, make the dressing: Whisk together the olive oil, vinegar, mustard, garlic, salt, and pepper until smoothly combined (or put all of the dressing ingredients in a mason jar, seal, and shake to combine). Pour half of the dressing over the salad and toss to coat. The leaves should be lightly moistened.

  2. Arrange the salami, prosciutto, artichokes, olives, red peppers, and tomatoes on top of the greens. Drizzle with a bit more dressing to moisten. Sprinkle with feta and parsley. Enjoy immediately or refrigerate for 1 hour prior to serving.
Course: Appetizer, Salad, Side Dish
Cuisine: Italian
Keyword: antipasto salad, italian, keto, low carb

Nutrition Information

Amount per serving (1 of 6) — Calories: 340, Fat: 29g, Saturated Fat: 8g, Cholesterol: 35mg, Sodium: 1923mg, Potassium: 439mg, Carbohydrates: 10g, Fiber: 2g, Sugar: 4g, Protein: 10g, Vitamin A: 1520%, Vitamin C: 53.3%, Calcium: 117%, Iron: 2%

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