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This low-carb antipasto salad is so easy to whip up and is always a hit. It’s the perfect dish for keto or any low-carb diet and it is sure to hit the spot!
When following a low-carb diet one of the most common things you hear from people is that they miss bread. I can relate, I love a good crusty Italian loaf filled with all of the meats and veggies I can stuff inside.
Especially if it’s soaked in a perfect blend of vinegar and oil and then sprinkled with all of the right seasonings.
Unfortunately, that is not allowed on keto or any other low-carb diet that I can find. Although I do still hold out hope that one day there will be a diet that requires you to down an entire loaf of bread as often as possible.
Until that day happens, I have been forced to experiment with bread-free ways to enjoy my favorite Italian subs again.
I think I nailed it with this low carb antipasto salad recipe.
What’s In Low Carb Antipasto Salad?
This low-carb antipasto salad consists of genoa salami, pepperoni, provolone, mozzarella, tomatoes, pepperoncini, green olives, red bell peppers, and red onions.
The sauce mixture is made of monk fruit, olive oil, red wine vinegar, salt, and pepper, as well as some Italian seasoning.
You can add other keto-friendly ingredients to suit your tastes but be sure to increase the sauce. This way your antipasto salad has plenty of flavors and isn’t too dry.
How do You Make Low Carb Antipasto Salad?
There is a lot of chopping but it goes by pretty quickly because nothing has to be perfect since it will ultimately all be mixed together.
When I need to dice a lot of vegetables I usually use this food chopper. It really saves me so much time and is quite affordable. Once I picked one up I knew that I could never go back to the old way of chopping, dicing, and grinding again.
So if you want to save some time and have perfectly chopped veggies for all of your low-carb meals, I would suggest picking that up.
More Ways to Enjoy this Recipe
You can make this salad ahead of time and add it to a bowl of lettuce to bring a simple salad to the next level.
Use all of these delicious vegetables, meats, and cheese for a charcuterie board.
This mixture of meats, vegetables, and cheeses would look great and taste great served that way. You could even mix up the dressing to offer it up as a dip for the rest of the spread.
Lay everything out on a fancy platter like this bamboo cheese board and have a quick low-carb appetizer that looks as good as it tastes.
How Do You Make Antipasto Salad Dressing?
Making the dressing is pretty simple by whisking olive oil, red wine vinegar, Italian seasoning, monk fruit (click here to see which monk fruit I used), with some salt, and pepper.
I like to take some of the pepperoncini and squirt juice into the mix, it adds a nice kick to the dressing. Even if you decide to leave these peppers out, squirting a little juice offers a nice flavor to this salad.
The last step is to mix it all up and refrigerate it for a few hours before enjoying it. I don’t know if it is necessary to let the flavors sit and mix but I do it just in case.
Trust me, this low-carb antipasto salad is worth the wait!
How to Store this Low Carb Antipasto Salad
This low-carb antipasto salad is best when stored in an airtight container in the refrigerator for about a week. Although meats and cheeses are highly processed, once opened they usually don’t last very long.
I find that keeping this recipe, even in an airtight container for longer than a week is probably not a good idea.
This low-carb snack is so good that it probably wouldn’t stick around longer than a week anyway.
Looking for More Low Carb Recipes?
One of my favorite things to do is to transform traditional recipes into a low-carb version without sacrificing flavor. If you are looking for a variety of low carb recipes that can replace unhealthy versions that you crave, you have come to the right place.
Some of my favorite traditional recipes transformed into a low-carb variety are these Low Carb Peanut Butter Bars and this low-carb cauliflower lasagna. These are two of my favorite keto recipes because they taste better than the real thing even though they are healthy versions.
Another way I like to experiment with low-carb recipes is to create keto crockpot dump meals. A crockpot dump meal is a recipe where all you have to do is dump all of the ingredients into a crockpot and walk away.
- 1/4 of a Red Onion
- 1/2 Lb. Thick Sliced Genoa Salami
- 5 Oz of Pepperoni
- 6 slices of provolone cheese
- 8 mozzarella cheese sticks
- 2 Roma Tomatoes
- 10 Pepperoncini's
- 1/2 Cup of Green Olives
- 1 Red Bell Pepper
- -------For the Dressing-----
- 3 Tablespoons of Olive Oil
- 1/2 cup of Red Wine Vinegar
- 1/2 Teaspoon of Salt
- 1/2 Teaspoon of Pepper
- 2 Teaspoons of Italian Seasoning
- 4 Tablespoons of Monk Fruit
Chop all of the vegetables, meats, and cheeses.
Remove stems from peppers and mix them together.
In a separate bowl mix together olive oil, red wine vinegar, salt, pepper, Italian seasoning, and monk fruit with a whisk until well combined.
Pour on top of the meat mixture and mix all ingredients together.
Refrigerate for about 3 hours before serving. Enjoy!
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