Keto Antipasto Salad

Name: Keto Antipasto Salad
Prep time: 10 min
Cook time: 15 min
Yield: 8
Cuisine: Italian
Ingredients: ½ cup olive oil; ¼ cup red wine vinegar; 1 tablespoon dijon mustard; ½ teaspoon oregano; ¼ teaspoon red pepper flakes; pinch of salt; 5 oz salami; 5 oz pepperoni; 4 oz smoked gouda; 8 oz mozzarella cheese; 7 oz artichoke hearts; 4 oz grape tomatoes; ¼ cup roasted red pepper; ½ cup olives, chopped; bundle of asparagus

By Annie Lampella, Pharm.D.

Published June 20, 2019 • Updated June 2, 2025

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Reader Rating

4.1 Stars (11 Reviews) 6 Comments

Easy Salads

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This recipe for antipasto salad is a keto dieter’s dream. It’s loaded with Italian meats like salami and pepperoni, cheese, veggies and olives. Then mixed together with a zesty salad dressing.

25 Mins

Nutrition Facts

Servings

412

Calories

37.1g

Fat

19.6g

Protein

3.6g

Net Carb

7.3g

Total Carbs

Disclaimer: The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.

Keto Antipasto Salad Recipe Video

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Keto Antipasto Salad Ingredients

½ cup olive oil
¼ cup red wine vinegar
1 tablespoon dijon mustard
½ teaspoon oregano
¼ teaspoon red pepper flakes
pinch of salt
5 oz salami
5 oz pepperoni
4 oz smoked gouda
8 oz mozzarella cheese
7 oz artichoke hearts
4 oz grape tomatoes
¼ cup roasted red pepper
½ cup olives, chopped
bundle of asparagus

Keto Antipasto Salad Directions

STEP

1

Make dressing

Mix dressing ingredients together and set aside.
STEP

2

Roast asparagus

Prepare the asparagus by tossing the asparagus in olive oil and salt & pepper in a ziplock bag. Spread on a baking tray and bake or grill at 350 for 15 minutes. Set aside to cool.
STEP

3

Mix it all together

Prepare the salad ingredients and mix together in a bowl. Add dressing. Stir to combine.

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Low Carb Antipasto Salad

With all of those meats and cheeses, this salad is a meal on its own. It is filled with lots of fats from the italian meats and cheeses, olives and olive oil.

Make Ahead Salad Recipe

This recipe can be made right before serving or you can make it the day before and let it rest in the refrigerator. I think it tastes better the next day because the dressing has time to sit and flavors meld together better.

Mix Up Your Meats And Cheeses

You can modify your salad ingredients. Add different cheeses, meats or veggies. Here are some different ingredients you can try:

Cheddar Cheese
Smoked Cheese
Feta Cheese
Shaved Parmesan Cheese
Prosciutto
Bacon
Avocado
Pepperoncinis
Spinach
Roasted Green Beans

Keto Antipasto Salad: FAQS

Can I substitute the salami and pepperoni with other meats?

Absolutely! You can use any cured meats you prefer, such as prosciutto, capicola, or even cooked chicken for a different flavor profile.

What can I use instead of red wine vinegar?

You can substitute red wine vinegar with apple cider vinegar or white wine vinegar if you don’t have it on hand. Just keep in mind that the flavor may vary slightly.

How should I store leftovers of this antipasto salad?

Store any leftover salad in an airtight container in the refrigerator for up to 3 days. It’s best to keep the dressing separate until you’re ready to eat for optimal freshness.

Is this salad suitable for meal prep?

Yes, this salad is great for meal prep! Just keep the dressing separate until you're ready to serve to prevent the ingredients from becoming soggy.

Can I make this salad dairy-free?

Yes! You can omit the cheeses or substitute them with dairy-free cheese alternatives to keep it keto-friendly and dairy-free.

Nutritional information & Macros

Amount Per Serving
Calories	412
Fat	37.1g
Protein	19.6g
Total Carbs	7.3g
Net Carbs	3.6g

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About Annie Lampella, Pharm.D.

Annie Lampella is a Doctor of Pharmacy, mom, and the recipe creator behind KetoFocus. With a B.S. in Genetics from UC Davis and a Pharm.D., she has over 11 years of experience developing family-friendly keto recipes based on the science of human metabolism. She is the author of the Protein Packed cookbook, published by Victory Belt Publishing.

Learn more about Annie →

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