Ingredients
Units
Scale
- 3 tablespoons olive spread (or store-bought olive tapenade)
- 1/4 cup pepperoncini—stemmed, seeded and finely chopped
- 1/2 cup extra light virgin olive oil, divided
- 1/2 cup (about 9 oz) mozzarella balls (bocconcini)
- 4 tsp fresh lemon juice
- 4 tsp red wine vinegar
- 4 tsp minced garlic
- 1 tsp dried oregano
- Kosher salt and freshly ground pepper
- 4 cups spring mix lettuce
- 2 cups shredded cabbage
- 6 oz salami, thinly sliced
- 6 small basil leaves
- 1/2 cup small olives, such as Picholine
- 1 cup sliced cherry tomatoes
Instructions
- In a medium bowl, mix the green-olive tapenade with the peperoncini and 1/4 cup of the oil. Add the bocconcini and toss.
- In a small bowl, whisk the lemon juice with vinegar, garlic and oregano. Whisk in the remaining 1/4 cup of olive oil and season the dressing with salt and pepper,
- In a bowl, combine the shredded lettuce and salami. Add the marinated bocconcini and half of the dressing and toss well. Transfer the antipasto salad to a large platter. Top with the basil and olives. Drizzle the remaining dressing around the salad and serve.
Notes
- see post for substitutions
- this recipe is made up of 80% fat from calories and is perfect for ketosis
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Main Meals, Salads, Side Dish
- Method: No-Bake
- Cuisine: Italian
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 236
- Sugar: 3
- Fat: 21
- Carbohydrates: 7
- Fiber: 2
- Protein: 6
