Keto Antipasto Salad

5 from 4 votes

Lovely flavors, a crisp and bright dressing, and plenty of crunch make this Keto Antipasto salad a popular pick for BBQs, pot-lucks, meal prepping lunches, or as a light dinner.

Prep Time20

Total Time20

Course: Keto Lunches, Salad

Cuisine: Mediterranean

Keyword: cauliflower antipasto salad, keto antipasto salad, keto meal prep, keto potluck salad, low-carb Italian salad

Servings: servings

Calories: 189kcal

Author: Chef Jenn

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