Keto Antipasto Salad

June 27, 2020Laura

I have been craving this Keto Antipasto Salad for a while and am so happy I finally found time to get it up on the blog. It’s so perfect for summer! I love having it for lunches and it makes a great side as well. This antipasto salad is perfect on its own or served over lettuce as well. It’s easy to make and even though there’s some chopping involved, it’s so worth it!

As far as ingredients goes, I kept them basic. I used salami, pepperoni, cheese, red bell pepper, grape tomatoes, pepperoncini peppers and green olives. I also like sunflower seeds in mine, but feel free to leave them out. The ingredients are very customizable in this salad. You can use different kinds of cheeses, black olives instead of green, add in some cucumber, raw broccoli or cauliflower. I love the flavor combination of the ingredients I used, so I typically never change them up.

I like my salami and pepperoni cut into thicker chunks in this salad. I use the Boar’s Head brand of those so I can cut them into my desired thickness. I usually buy the rolls/logs of pepperoni and salami that you cut yourself or order it from the deli and ask them to cut it a little thicker. I also used blocked cheeses so I could cut them into cubes as well.

For the vinaigrette, you can use your favorite bottled kind or I included how I make mine in the recipe card. I just whisk together some olive oil, white wine vinegar, Italian seasoning, salt and pepper. Italian dressing would be yummy as well! If you give it a try, I hope you love it as much as I do!

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Print Recipe

Keto Antipasto Salad

  • Prep time: 20 minutes
  • Serves: 10
  • Calories 337.1



  • 8 oz salami, chopped
  • 6 oz pepperoni, chopped
  • 6 oz cheddar cheese, cubed
  • 6 oz mozzarella cheese, cubed
  • 1 medium red bell pepper, sliced into strips
  • 1 cup grape tomatoes, halved
  • 8 whole pepperoncini peppers, drained & chopped
  • 1/2 cup pitted green olives
  • 1/4 cup sunflower seeds, optional


  • 3 Tbsp olive oil
  • 1 Tbsp white wine vinegar
  • 1 tsp Italian seasoning
  • 1/8 tsp salt, or to taste
  • 1/8 tsp black pepper, or to taste
  • Pinch red pepper flakes, optional


  • 1)

    Combine all salad ingredients together in a large bowl. 

  • 2)

    Whisk all vinaigrette ingredients together in a small bowl. Pour prepared vinaigrette over salad and toss to combine. Refrigerate for at least 1 hour before serving. 


I didn’t measure the servings by volume and just divided it into 10 equal portions.


Nutrition (Per Serving)

Net Carbs3.3g
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