Antipasto Salad

Keto, Low-Carb, Gluten-Free, Paleo

Antipasto Salad




  • 1 head romaine lettuce, chopped
  • 4 ounces uncured hard salami, sliced
  • 1 box cherry tomatoes, halved
  • 1 jar marinated artichoke hearts, roughly chopped
  • 8 oz can sliced black olives, drained
  • 1/4 cup parmesan cheese (substitute with nutritional yeast for Paleo)
  • 1/4 cup finely chopped parsley
  • Freshly ground black pepper

Italian Dressing:

  • 1/4 cup red wine vinegar
  • 3/4 cup olive oil
  • 1 tsp dried parsley
  • 1 tsp dried basil
  • 1/4 tsp dried oregano
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 1/2 tsp crushed red pepper
  • 2 tbsp grated parmesan cheese (substitute with nutritional yeast for Paleo)
  • 1 tbsp fresh lemon juice
  • 1 tsp honey (or sweetener of choice)


  1. Combine all ingredients for Italian dressing into a Mason jar or dressing bottle. Shake vigorously until well incorporated.
  2. Salad can be assembled individually into 4 side salads, 2 entree salads, or 1 large serving salad. Assemble salad starting with romaine lettuce. Next, arranging into four sections – top with tomatoes, artichoke hearts, black olives, and sliced salami. Sprinkle parmesan cheese, fresh parsley, and freshly ground black pepper over top of salad.

**Recipe serves 4 people as a side salad or 2 people as a main entree


Published by partnersincooking

Healthy living for a long life together <3 Blog focused on healthy recipes, cleaner beauty, and all things wellness.

2 thoughts on “Antipasto Salad

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