Antipasto Chopped Salad

I love this deliciously low-carb Antipasto Chopped Salad, and this also post has tips for satisfying salads at home!  

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Antipasto Chopped Salad finished salad on plate

My favorite Antipasto Chopped Salad is on the menu today; doesn’t that look good? This favorite salad is like the kind you might order in an Italian restaurant, loaded with tasty ingredients like olives, hearts of palm, pepperoni, marinated mushrooms, Peperoncini, slices of Mozzarella and capers.

Some people might look at all that’s going on in this salad and decide to skip it because it will take too long to chop up all those antipasto ingredients.  But truthfully, interesting salads like this can be easy to pull together once you master a few tricks for satisfying salads.

Tips for Satisfying Salads at Home:

  1. Always keep lettuce that’s chopped or torn, washed, and ready to eat in the fridge. My friend Paula at Salad in a Jar, seals her prepped lettuce in jars with a FoodSaver Vacuum Sealer (affiliate link). I do that sometimes, but when I’m eating salad often I just keep it in a plastic container with a snap-tight lid. Whenever I’m prepping lettuce I do enough for at least 3-4 salads so that I’ll always have prepared lettuce in the fridge.
  2. Whether you make your own dressing or buy already prepared dressing, for a satisfying salad it’s important to have a dressing that’s really flavorful. For people following low-carb diets or the South Beach Diet, tasty dressings with healthy oils like olive oil and not much sugar are abundant if check the label. For my antipasto salads, I sometimes buy my favorite dressings from a couple of restaurants.  (If you’re going to buy a favorite restaurant dressing, check the ingredients; some are loaded with sugar.)
  3. Finally, my main tip for making satisfying salads like this easy to make in a flash is to prep generous amounts of all the special ingredients each time you’re doing it, so that it’s easy to just pull the prepared ingredients out of the fridge and throw together a salad.  All the things I use in this favorite salad will last in the fridge for more than a week, and I can eat this salad often without being tired of it.
  4. Below is more about how I make my favorite salad. Even if you only use a few of these things, your salad will be pretty tasty, and there are other things you could also use if I’ve missed some of your own favorite salad additions.

Kalyn's Favorite Low-Carb Antipasto Chopped Salad (and Tips for Satisfying Salads at Home) found on KalynsKitchen.com

Prepping Salad Add-Ins for Antipasto Chopped Salad:

  1. Drain a can of regular black olives, and cut all the olives in half.
  2. Chop up a generous amount of pepperoni or salami. (Use turkey or regular pepperoni, your choice.)
  3. I love hearts of palm in my salad.  (They can be quite pricey, but Costco sometimes sells them in big jars that are reasonable.)
  4. Marinated mushrooms are also a bit of a splurge, but it only takes a small handful of them to really bump up the flavor in the salad.
  5. I always have jars of Peperoncini in the fridge, and a small handful of these also adds a lot of flavor.
  6. I use string cheese sliced into little rounds for the cheese in my salad.

Kalyn's Favorite Low-Carb Antipasto Chopped Salad (and Tips for Satisfying Salads at Home) found on KalynsKitchen.com

Assembling Antipasto Chopped Salad

  1. Here’s a photo that shows you how much of each ingredient I prep at once.  These little containers are about 5 inches across, and they stack up nicely in the fridge.
  2. Lettuce is a personal choice, but I mostly use romaine lettuce, chopped or torn and washed in a salad spinner.
  3. And one final ingredient I would never skip in a salad like this is capers, those briny little morsels that add so much flavor. (And that well-used measuring spoon isn’t too suitable for photos, oops.)
  4. To make a salad, toss desired amount of lettuce with a couple of tablespoons of your favorite dressing. Then toss in all the other ingredients of your choice and toss again. I like a generous amount of freshly-ground black pepper on this!

More Satisfying Low-Carb Green Salads from Kalyn:

American Greek Salad
Chopped Chicken Salad with Cafe Rio Salad Dressing
Warm Scallop Caesar Salad
Fattoush Lebanese Salad with Sumac and Pita Chips
Caesar Salad with Kale, Romaine, and Shaved Parmesan
Ottolenghi’s Perfect Lettuce Salad

Weekend Food Prep:

This recipe has been added to a category called Weekend Food Prep  to help you find recipes you can prep or cook on the weekend and eat during the week!

Low-Carb Antipasto Chopped Salad

Fabulous salads like this Low-Carb Antipasto Chopped Salad can help you stick to a healthful eating plan!

Ingredients:

  • chopped romaine lettuce, washed and spun dry in a salad spinner
  • black olives, drained and cut in half
  • pepperoni, cut in halves or quarters
  • hearts of palm, cut into slices
  • marinated mushrooms, cut into halves or quarters
  • Peperoncini, stem cut off, drained, seeds removed, and cut into slices
  • string cheese, cut into small rounds
  • capers, about 1 T per salad
  • your favorite garlicky Italian dressing (I buy a sugar-free garlicky dressing from one of my favorite restaurants for this.)

Directions:

  1. Chop several heads of romaine lettuce, then wash and spin dry in a salad spinner (or wash by hand and dry with paper towels or a clean kitchen towel.
  2. Cut up the olives, pepperoni, hearts of palm, mushrooms, Peperoncini, and string cheese as described above.  (For the peperoncini, I cut the stem off with kitchen shears and put them in a colander to drain before I remove the seeds and cut them into strips, otherwise it’s a rather juicy job!)
  3. To make each salad, put desired amount of lettuce into a bowl that’s big enough to toss ingredients.
  4. Add salad dressing and toss until the lettuce is well-coated with dressing.
  5. Add other ingredients as desired and toss again.  (Please don’t skip the capers, which I think are one of the best things about this salad.)
  6. Season salad with a generous amount of freshly-ground black pepper and serve on individual serving plates.

Notes:

Other Antipasto Ingredients You Could Use:

  • roasted red peppers from a jar
  • marinated asparagus
  • green olives
  • artichoke hearts
  • roasted garlic
  • chopped pickles
  • thinly sliced smoked ham or turkey
  • boiled eggs

Recipe created by Kalyn.

All images and text ©

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This Low-Carb Antipasto Chopped Salad is suitable for any low-carb or low-glycemic diet, and with the right choices on ingredients it can be adapted for any phase of the original South Beach Diet as well as Paleo and Whole 30 diets.

Find More Recipes Like This One:
Use Salad Recipes to find more recipes like this one. Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Nutritional Information?
For this recipe nutritional information will vary greatly depending on the ingredients you choose for your salad. But everything used here is quite low in carbs, so if you’re careful to choose a dressing that’s low in sugar this is definitely a great salad for low-carb or Keto diets.

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