Antipasto Salad Recipe
A vibrant, low-carb Italian salad bursting with olives, tomatoes, artichokes, pepperoncini, cheese, and a savory element, all tossed in a zesty herb dressing. Ready in 10 minutes!
- Prep Time: 10 min
- Total Time: 10 min
- Yield: 8 servings 1x
- Category: Salad
- Method: No Cook
- Cuisine: Italian
- Diet: Low-Carb, Keto-Friendly
Ingredients
Scale
1 Lb Grape Tomatoes, halved
1 Cup Black Olives, sliced
1/2 Cup Green Olives, sliced
1/2 Cup Sliced Pepperoncinis
1 Cup Chopped Marinated Artichokes
4 ounces Savory Plant-Based Alternative, quartered
1 Cup Preferred Cheese (e.g., 1/2 cup crumbled feta & 1/2 cup cubed manchego)
1/4 Cup Olive Oil
1 Tablespoon Red Wine Vinegar
1 Tablespoon Dried Italian Seasoning
1 Garlic Clove, grated
Handful Fresh Parsley, chopped
Salt and Pepper, to taste
Instructions
- Prepare and combine all salad ingredients in a large bowl.
- Mix dressing ingredients in a separate bowl, then pour over the salad.
- Toss until evenly coated with dressing. Season with salt and pepper to taste.
Notes
- For best results, dress the salad just before serving.
- Leftovers can be stored for 1 day, but are best fresh.
- To reduce sodium, use low-sodium olives and cheese.
- Ensure cheese uses microbial rennet for specific dietary needs.
Nutrition
- Serving Size: 1 serving
- Calories: 243 kcal
- Sugar: 2 g
- Sodium: 883 mg
- Fat: 21 g
- Carbohydrates: 8 g
- Fiber: 3 g
- Protein: 8 g
Find it online: https://maxketokitchen.com/antipasto-salad-recipe/