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Recipe from Simpler Savory

The recipe

30 Minute Low Carb Antipasto Salad

Prep
20 min
Cook
0 min
Total
20 min
Servings
4 servings

Nutrition Facts

Serving multiplier

Nutrition values scale; ingredient amounts stay as written.

Original author values. Recipe yield: 4 servings.

calories
420

2× the original author values. Recipe yield: 4 servings.

calories
840

3× the original author values. Recipe yield: 4 servings.

calories
1260
Values are reproduced from the source recipe; this site only applies the selected linear multiplier and does not estimate nutrients.

Ingredients

  • 8 cups romaine or crunchy mixed greens — chopped and well dried
  • 4 ounces salami (Genoa or soppressata) — thinly sliced or cut into matchsticks
  • 3 ounces provolone cheese — thinly sliced; cut into matchsticks
  • 1 cup fresh mozzarella pearls
  • 1 cup artichoke hearts — marinated or water-packed, quartered and patted dry
  • 1/2 cup olives (Kalamata or Castelvetrano) — pitted, halved
  • 1/2 cup roasted red peppers or pepperoncini — sliced into thin ribbons, patted dry
  • 1 cup cherry tomatoes — halved
  • 1/4 cup red onion — very thinly sliced
  • 1/4 cup Parmesan cheese — shaved, for topping
  • 1/2 lemon — cut into wedges, for serving
  • 1 pinch red pepper flakes — optional, for heat
  • 1/3 cup extra virgin olive oil
  • 3 tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 clove garlic — minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon black pepper — freshly ground
  • 1/8 teaspoon fine sea salt — or to taste

Instructions

  1. Add olive oil, red wine vinegar, Dijon, minced garlic, dried oregano, dried basil, black pepper, and a small pinch of salt to a small jar.
  2. Seal the jar and shake vigorously until the dressing turns slightly cloudy and emulsified; taste and adjust seasoning.
  3. Chop romaine into bite-size pieces and dry thoroughly using a salad spinner and clean towel.
  4. Place greens in a large bowl; scatter salami and provolone so they settle into the lettuce, then add mozzarella pearls.
  5. Tuck in artichokes and olives, then add roasted red peppers or pepperoncini, sliced red onion, and halved cherry tomatoes.
  6. Drizzle just enough vinaigrette over the salad to lightly coat; toss from the bottom up until everything is glistening, not soggy.
  7. Taste and adjust with more vinegar, pepper, or a tiny pinch of salt as needed; add red pepper flakes if you like heat.
  8. Plate the salad high, shower with shaved Parmesan, and serve with lemon wedges for squeezing over the top.
  9. If serving later, keep components and dressing separate and toss just before serving to maintain crunch.

Notes

Store components separately for best texture: dried chopped lettuce in an airtight container with a paper towel up to 3 days; drained jarred items, salami, and cheeses in sealed containers 3–4 days. Keep vinaigrette refrigerated up to 1 week; if oil solidifies, bring to room temp and shake. Dress only what you’ll eat to keep greens crisp.

Source: https://simplersavory.com/30-minute-low-carb-antipasto-salad/