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Low Carb Lunch: Antipasto Salad with Salami and Olives Recipe

Name: Low Carb Lunch: Antipasto Salad with Salami and Olives Recipe
Total time: 15 min
Yield: 200 g
Ingredients: salami, sliced 6 oz; mozzarella cheese, cubed 1 cup; cherry tomatoes, halved 1 cup; kalamata olives, pitted 0.5 cup; artichoke hearts, drained and quartered 0.5 cup; roasted red peppers, sliced 0.5 cup; red onion, thinly sliced 0.25 cup; fresh basil leaves, chopped 0.25 cup; olive oil, extra virgin 3 tbsp; red wine vinegar 1 tbsp; dried oregano 0.5 tsp; freshly ground black pepper 0.25 tsp; sea salt 0.25 tsp

Salami, olives, cheese, peppers — an antipasto salad is basically an Italian charcuterie board in bowl form. Low carb, high flavor, zero cooking required.

Cook 15 min Difficulty EASY 370 kcal

#low carb #mediterranean

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Ingredients

Main ingredients

salami, sliced 6 oz
mozzarella cheese, cubed 1 cup
cherry tomatoes, halved 1 cup
kalamata olives, pitted 0.5 cup
artichoke hearts, drained and quartered 0.5 cup
roasted red peppers, sliced 0.5 cup
red onion, thinly sliced 0.25 cup
fresh basil leaves, chopped 0.25 cup

Seasonings/Sauce

olive oil, extra virgin 3 tbsp
red wine vinegar 1 tbsp
dried oregano 0.5 tsp
freshly ground black pepper 0.25 tsp
sea salt 0.25 tsp

Nutrition summary

Carbohydrates 7 g 8%

Protein 18 g 20%

Fat 31 g 72%

Serving size 200g

Cooking steps

1

Prepare all ingredients: Slice the salami, cube the mozzarella, halve the cherry tomatoes, pit and slice the olives, and chop the basil before starting assembly.
2

In a large mixing bowl, combine salami, mozzarella, cherry tomatoes, olives, artichoke hearts, roasted red peppers, red onion, and basil for even distribution of flavors and textures.
3

In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, black pepper, and sea salt until thoroughly emulsified.
4

Pour the dressing over the salad mixture and toss gently with a wide spatula or tongs to coat all ingredients without crushing them.
5

Let the salad sit at room temperature for 10 minutes to allow flavors to mingle, then serve immediately or chill for up to 2 hours for enhanced flavor blending.

Personalized Q&A

Q. What's the key ingredient in this recipe?

Salami stands out as the defining ingredient in this antipasto salad, providing a robust, savory flavor. Combined with olives and cheese, it delivers the classic Italian antipasto character—salty, tangy, and full-bodied.

Q. How should I mix the salad to keep the textures just right?

Use a wide spatula or tongs to gently toss the ingredients after adding the dressing. This ensures that the mozzarella and vegetables remain intact, and the salad holds its appealing chunky texture.

Q. What is the protein-to-carb ratio per serving?

Each serving delivers 18g of protein and just 7g of carbohydrates, making this salad a high-protein, low-carb lunch option—with 20% of calories from protein and only 8% from carbs.

Q. Can I make the salad in advance without losing freshness?

Yes, assemble the salad and keep the dressing separate if storing for several hours. Combine and toss just before serving to maintain the freshness of the vegetables and optimal texture.

Q. Which seasoning brings out the Italian flavor the most?

The olive oil and red wine vinegar dressing, enhanced with oregano and black pepper, is vital for classic Italian flavor—perfectly tying together the meats, cheeses, and vegetables.

Low Carb Lunch: Antipasto Salad with Salami and Olives Recipe

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