Antipasto salad

Antipasto salad

This filling antipasto salad is packed with traditional Italian cold cuts and topped with crumbled chili and basil. It's low carb, loaded with flavor and requires absolutely zero cooking.

Antipasto salad

This filling antipasto salad is packed with traditional Italian cold cuts and topped with crumbled chili and basil. It's low carb, loaded with flavor and requires absolutely zero cooking.
USMetric
2 servingservings

Ingredients

Salad
  • 10 oz. 280 g Romaine lettuce, chopped into pieces
  • 2 tbsp 2 tbsp fresh parsley, chopped
  • 5 oz. (1¼ cups) 140 g (300 ml) fresh mozzarella cheese, sliced in small pieces
  • 3 oz. 85 g Parma ham, "proscuitto", thinly sliced
  • 3 oz. 85 g salami, thinly sliced
  • 5 oz. 140 g canned artichokes in water, drained and quartered
  • 3 oz. 85 g canned roasted red peppers, drained
  • 1 oz. (4 tbsp) 28 g (60 ml) sun-dried tomatoes in oil, strained and chopped
  • 1 oz. (313 tbsp) 28 g (50 ml) olives, whole and pitted, or sliced
  • 13 cup (½ oz.) 80 ml (14 g) fresh basil
  • 1 1 red chili pepper, finely choppedred chili peppers, finely chopped
  • ½ tbsp ½ tbsp sea salt
  • 4 tbsp 4 tbsp olive oil
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Instructions

  1. Chop or tear the lettuce into smaller pieces. Distribute it on plates or a large platter. Add the parsley.
  2. Layer the antipasto ingredients on top.
  3. In a mortar or small bowl, add basil, finely chopped chili, and salt. Crush with a wooden spoon or use the mortar and pestle. Sprinkle over salad and drizzle with olive oil.

Tip!

To keep the lettuce crisp, make sure to add the dressing at the time of serving, not beforehand. This salad is based on classic Italian cold cuts but you can always personalize it to your own liking. For example, you can replace ham and salami with tuna or mackerel in tomato sauce. You can also add chicken leftovers, marinated shrimp, or crab meat. For some extra protein, add some boiled eggs.

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One comment

  1. 1 comment removed
  2. Joyce
    This recipe is super amazing and easy to make.

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