KetoDial
Recipe Card · Lunch
Keto · No-cook lunch · 2g net carbs
Keto Antipasto
Salad
The best part of an Italian deli counter in one bowl: salami, prosciutto, fresh mozzarella, olives, and artichokes in a simple vinaigrette. No cooking, no chopping marathon, done in 10 minutes.
345
kcal
per serving
Per serving
345 kcal
Fat 30g
Protein 14g
Carbs 3.0g
Net carbs 2.0g
AIngredients
- 3 tbspextra virgin olive oil
- 1 tbspwhite wine vinegar
- 1/4 tspsea salt, to taste
- 1/4 tspblack pepper, to taste
- 8 ozsalami, chopped
- 8 ozfresh mozzarella balls
- 6 ozprosciutto, chopped
- 2 cupsgrape tomatoes, halved
- 1 cuppepperoncini peppers, drained and chopped
- 1 14-oz canartichoke hearts, drained and chopped
- 1/2 cupKalamata olives
- 1/4 cupfresh basil, cut into ribbons
BMethod
- Whisk the vinaigrette. In a large bowl, whisk the olive oil, white wine vinegar, salt, and pepper. Tilt the bowl if that makes whisking easier.
- Add everything else. Toss in the salami, mozzarella, prosciutto, tomatoes, pepperoncini, artichoke hearts, and olives. Stir until everything's coated in the dressing.
- Finish with basil. Add the basil ribbons right before serving so they stay bright and fresh.
Dial-in tip
This one's built for making ahead. Mix everything except the basil and it holds beautifully in the fridge for 2 to 3 days. At 345 cal and 14g protein per serving, it eats like a charcuterie board without the crackers.
Pantry staples
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