The best part of this salad is that it changes every time you make it. Keto antipasto salad is genuinely customizable, do not like olives, leave them out, love capers, add a few more.
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It scales easily too. Double it for a potluck or BBQ crowd, or halve it for a quiet dinner at home. Either way, make it a day ahead if you can, the flavor is noticeably better on day two.
Add drained canned tuna, grilled shrimp, or chicken if you want to turn this into a full meal.
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Chef Jenn’s Take on Antipasto Salad
This genuinely tastes better the next day, and serving it fresh the same day undersells the whole dish. Make it a full day ahead when you can, the flavors have time to marry, and it holds up well in the fridge for up to a week without losing quality.
Since this is a simple, ingredient-forward salad, quality matters more than usual. Use the best salami, olives, and mozzarella you can find, since each one is fully on display here. Fresh parsley is worth insisting on too, it gives a light, herbal brightness that dried parsley just cannot match.
Add fresh garlic or a pinch of red pepper flakes to the dressing if you want more punch. One reader used every single ingredient without leaving anything out, which she said was unusual for her, and credited the dressing’s acidity for tying it all together.
This scales easily, double it for a potluck or BBQ crowd, or halve it for a quiet dinner at home. It is not a good candidate for the freezer though, raw vegetable salads like this one do not hold up well once thawed.
What You’ll Love About Antipasto Salad
- Keeps well for up to a week, a real meal-prep workhorse.
- Genuinely customizable, swap in or leave out whatever ingredients you like.
- Actually improves with a day in the fridge, ideal for making ahead.
Ingredients
- Cauliflower – Cut into bite-size pieces, standing in for pasta in this version.
- Salami – Sliced. Use the best quality you can find.
- Cherry tomatoes – Halved.
- Artichoke hearts – Halved.
- Capers – Drained.
- Red onion – Thinly sliced.
- Olives – Drained, your favorite variety.
- Roasted red bell pepper – Sliced.
- Mozzarella balls – Halved.
- Parsley – Fresh, not dried, for the best herbal flavor.
For the dressing
- Olive oil – Or your favorite salad oil.
- Red wine vinegar – For the dressing.
- Italian seasoning – Standard blend.
- Salt and white pepper – To taste.
How to Make Antipasto Salad
Scroll down for the full recipe card with exact measurements and printable instructions.
Trim the cauliflower and cut it into bite-size pieces. Prep the remaining ingredients, chopping or cutting everything into bite-size pieces.
Whisk together the olive oil, red wine vinegar, and Italian seasoning to make the dressing.
Add everything to a large bowl and toss well to combine.
Chill before serving, ideally for a full day for the best flavor.
Make It A Meal
This pairs well with grilled meats, like Kefta Beef Kabobs. For a bigger salad spread, Oven Roasted Shrimp & Cauliflower Salad or Southern Chicken Salad both work well alongside it.
Storage
This does not freeze well, raw vegetable salads like this one lose their texture badly once thawed. It keeps in the fridge for up to a week without losing quality, and actually tastes better the day after you make it.
Frequently Asked Questions
This recipe runs about 5 net carbs per 1.5 cup serving. The number in the recipe card below will recalculate once this post is republished, so use it as an estimate until then.
Yes, this is meant to be flexible. Leave out anything you don’t like, and add more of what you do, olives, capers, or otherwise.
It genuinely tastes better made a day ahead, and it keeps well in the fridge for up to a week without losing quality, making it great for meal prep.
Yes, drained canned tuna, grilled shrimp, or grilled chicken all work well stirred in.
Add Preferred SourceKeto Antipasto Salad
Ingredients
For the salad
- 8 cups cauliflower chopped
- 4 ounces salami sliced
- 1 cup cherry tomatoes halved
- 1/2 cup artichoke hearts halved
- 2 tablespoons capers drained
- 1/4 cup red onion sliced thinly
- 1/2 cup olives drained
- 1/2 cup roasted red bell pepper sliced
- 1/2 cup mozzarella balls halved
- 2 tablespoons parsley chopped
For the dressing
- 2 tablespoons red wine vinegar
- 1/4 cup olive oil or your favorite salad oil
- 1 1/2 tablespoons Italian seasoning
- salt and white pepper to taste
Instructions
- 1. Trim the cauliflower and cut it into bite-size pieces.
- 2. To prepare the dressing, whisk the oil, red wine vinegar, and Italian seasoning.
- 3. Pop everything into a large bowl and toss well to combine.
- 4. Chill and serve!
Notes
Recipe Card Tips
- Make this a day ahead if you can. The flavor is noticeably better after the ingredients have had time to sit together.
- Use the best-quality salami, olives, and mozzarella you can find, since they’re fully on display in a simple salad like this.
- Use fresh parsley, not dried. It gives a brightness dried parsley just can’t match.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed. Erythritol carbs (sugar substitutes) are not included in the carbohydrate counts as they have been shown not to impact blood sugar, and they have zero calories and zero carbs. Net carbs are the total carbs minus fiber.
I love this salad. It’s very colorful, and quite easy to put together. And I can add even more ingredients to make this into a really filling salad, perfect for lunch time.
What a jam packed protein dish! This looks amazing; definitely going to be enjoying this for dinner tonight! Yum!
I wish I could rate this higher than 5 stars. This was a delicious recipe. My family loved it!
This antipasto salad is fabulous! Perfect for my family … would also be great for company!
Love cauliflower raw and pickled. This recipe is not pickled but has enough acidity to add great flavor. Used all the ingredients, didn’t omit any… Which is not usually the case. Thanks for sharing!!
I’m so glad you liked it! This is, by far, my favorite “bits of this and that” salad! So versatile and delish! You’re right, the acidity really makes it delish! Thanks for stopping by to comment!
~Jenn