Antipasto Skewer Salad
A vibrant Italian keto salad with salami, fresh mozzarella, olives, and roasted peppers tossed in a zesty red wine vinaigrette.
Ingredients
- 4 oz Genoa salami, folded
- 8 oz fresh mozzarella balls (ciliegine), drained
- 1/2 cup jarred roasted red peppers, sliced
- 1/2 cup kalamata olives, pitted
- 1/2 cup marinated artichoke hearts, drained, quartered
- 1/4 cup pepperoncini peppers, sliced
- 4 cups mixed greens
- 2 tbsp red wine vinegar
- 3 tbsp extra-virgin olive oil
- 1/2 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper, freshly ground
Instructions
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1
In a small bowl, whisk together 3 tbsp extra-virgin olive oil, 2 tbsp red wine vinegar, 1/2 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp freshly ground black pepper to make the vinaigrette.
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2
Spread 4 cups mixed greens on a large platter or in a wide bowl.
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3
Arrange 4 oz folded Genoa salami, 8 oz drained fresh mozzarella balls (ciliegine), 1/2 cup sliced jarred roasted red peppers, 1/2 cup pitted kalamata olives, 1/2 cup drained, quartered marinated artichoke hearts, and 1/4 cup sliced pepperoncini peppers over the greens.
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4
Drizzle the vinaigrette over everything. Toss gently and serve immediately, or thread onto small skewers for individual servings.