Take all the components of an antipasto platter, chop them up and soak it in an olive oil vinegrette dressing and you get this super keto-friendly antipasto salad that can be made pescatarian or vegan. It’s perfect for a mason jar salad on its own or on top of a bed of leafy greens.
Keto Antipasto Salad Recipe
Dressing ingredients:
- ½ cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- 2 tablespoons fresh basil, chopped
- 1 tablespoon fresh Italian parsley, chopped
- 1 ½ teaspoons garlic, minced
- 1 teaspoon whole grain Dijon mustard
- 2 teaspoons anchovy paste or 3-4 canned anchovy fillets, finely chopped (*Omit for vegan.)
Salad Ingredients:
- 9oz marinated artichoke hearts drained, cut into quarters
- 1 large red bell pepper, cut into matchstick-size strips
- 4oz small button mushrooms, trimmed, quartered
- ⅓ cup red onion, thinly sliced
- ¾ cup kalmata olives, pitted and sliced
- 2 tablespoons sun-dried tomatoes, packed in oil, chopped
- 1 tablespoon capers, drained
- 2 pickled peperoncini peppers, chopped (*Omit if you prefer to it non-spicy.)
- ⅓ cup pepperoni sticks, diced (*Swap with chopped sardines for a fish option. Omit for vegan.)
- ½ cup manchego cheese, diced (*Omit for vegan.)
Directions:
Whisk dressing ingredients in a large glass bowl or container.
Add all salad ingredients and toss to coat. Season with salt and pepper. Cover and refrigerate at least 2 hours, stirring occasionally. Can be made 1 day ahead. Keep refrigerated. Let stand at room temperature 30 minutes before serving. Serve as is, or on a bed of leafy greens if desired.
Did you make this keto antipasto salad recipe? If so, please let me know how it turned out in the comments. Or if you share pics of your creations on Instagram, please tag me so I can see them. Enjoy!
