Description
A colorful and satisfying low-carb antipasto salad packed with crisp vegetables, olives, mozzarella, salami, and a tangy Italian dressing. Perfect as a quick lunch, side dish, or easy meal-prep option.
Ingredients
Salad
- 4 cups mixed salad greens
- 100 g salami, sliced
- 100 g mozzarella balls
- ½ cup cherry tomatoes, halved
- ½ cup cucumber, sliced
- ¼ cup red onion, thinly sliced
- ¼ cup Kalamata olives
- ¼ cup pepperoncini, sliced
- ¼ cup roasted red peppers, sliced
- 2 tbsp Parmesan cheese
Dressing
- 3 tbsp olive oil
- 1½ tbsp red wine vinegar
- 1 tsp Dijon mustard
- ½ tsp Italian seasoning
- ¼ tsp garlic powder
- ¼ tsp salt
- ¼ tsp black pepper
Instructions
- Combine Ingredients. Add the salad greens, salami, mozzarella, cherry tomatoes, cucumber, red onion, olives, pepperoncini, roasted red peppers, and Parmesan cheese into a large mixing bowl to prepare the base of the salad.
- Make Dressing. In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, Italian seasoning, garlic powder, salt, and black pepper until fully emulsified and well combined.
- Dress the Salad. Pour the prepared dressing evenly over the salad ingredients in the large bowl, ensuring all components can be coated with the tangy dressing.
- Toss Gently. Toss the salad gently but thoroughly so every bite is evenly coated with the dressing and well mixed to combine the flavors.
- Serve or Store. Serve the salad immediately for best freshness or refrigerate if preparing in advance, keeping in mind to toss again before serving for consistent flavor distribution.
Notes
- Add grilled chicken for extra protein.
- Use turkey or chicken slices instead of salami for a lighter option.
- Keep the dressing separate if preparing the salad ahead of time to avoid sogginess.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Italian-American
