Low Carb Keto Antipasto Salad With Broccoli

I used to hate broccoli salad. It always felt like a potluck guilt trip—raw florets drowning in weirdly sweet mayo. But this? This is the antipasti remix it always needed: salty salami, creamy mozzarella pearls, tangy olives, and a zippy vinaigrette that actually tastes like something you’d want more of. Oh, and it won’t spike your blood sugar.

💡 What Makes This Feel Like Real Food

This isn’t your average “healthy salad” situation. The fat from the olive oil and salami keeps it satisfying, the vinegar wakes up the whole bowl, and the salty olives + creamy mozzarella make every bite hit that keto sweet spot (without actual sweet).

Bonus: You can eat this cold or warm. I’ve done both. No regrets.

🧾 Ingredients That Kept It Keto

• 12 oz frozen broccoli florets – Steamed, chopped small. Crucial for bite-size texture and easier digestion than raw.
• 1.5 tbsp olive oil – Carries flavor and helps those fat macros climb where they should.
• 1/4 tsp white wine vinegar – Brightens the whole bowl. Don’t skip it.
• 3/4 tsp salt + 1/2 tsp black pepper – Season properly or the veggies taste like diet sadness.
• 1/4 tsp crushed red pepper – Optional, but I like the heat.
• 1 tsp Italian seasoning – Adds that antipasti flavor baseline.
• 1 oz salami – Fat + flavor. Slice it thin so it spreads through the bowl.
• 3/4 oz pimiento-stuffed olives – The tang + salt here is everything. Chop small.
• 2 oz grape tomatoes – Adds sweetness without too many carbs.
• 1.5 oz fresh mozzarella pearls – Creamy and satisfying. Sub cubes if pearls aren’t your thing.

🧮 Net carbs per ½ cup serving: ~2.5g (depending on brand of olives and tomatoes)

🔁 Keto Swaps That Actually Work

⚠️ Keto Missteps and How I Fixed Them

👩‍🍳 How to Make It (Step-by-Step)

1. Steam the broccoli in the microwave per package directions. Let it cool, then chop into small, 1–2 bite pieces.
2. In a big bowl, whisk olive oil, vinegar, salt, pepper, red pepper, and Italian seasoning.
3. Toss in the broccoli, coat evenly.
4. Slice salami, quarter tomatoes, chop olives, and toss into the bowl.
5. Add mozzarella pearls, give it a gentle stir.
6. Serve it chilled or slightly warm—I actually like it warm in colder weather.

I portion this into 7 servings (½ cup each)—makes macro tracking a breeze.

🧠 Smart Moves I Always Use

• I chop everything small—it distributes flavor better and makes this feel more like a composed dish than a broccoli pile.
• I sometimes double the dressing and keep half in a jar. It’s great on grilled chicken too.
• If you batch-prep, layer the wet stuff (tomatoes, olives) on top and stir right before serving to avoid sogginess.

🧊 Meal Prep Notes That Matter

• Fridge: Keeps up to 5 days, covered. Flavor gets better after Day 1.
• Freezer: Don’t do it. The mozzarella and tomatoes get mushy.
• Reheat: Optional—but if you do, go low power in the microwave to keep the cheese intact.

❓ Can I Eat This on Keto? (Yes, Here’s Why)

• No added sugar, no sneaky carbs from dressings
• High-fat add-ins (salami, cheese, olive oil) keep it macro-friendly
• Tomatoes and olives are portioned carefully to stay low-carb

Nutrition Facts

Serving Size: ½ cup | Servings Per Recipe: 7

Check out More Recipes:

• Low Carb Keto Broccoli Salad With Apple Cider Vinegar
• Low Carb Keto Broccoli Salad With Cranberries
• Low Carb Keto Broccoli Salad With Blueberries
• Low Carb Keto Broccoli Salad Monkfruit

Low Carb Keto Antipasto Salad With Broccoli

Author: Sarah Cooking Method:Microwave Tossed Cuisine:American Courses:Sides Salads

Difficulty:BeginnerPrep time: 10 minutesCook time: 5 minutesTotal time: 15 minutesServings:7 servingsCalories:650 kcal Best Season:Available

Description

Chopped broccoli tossed with salami, olives, tomatoes, and mozzarella in zesty Italian dressing—a crunchy, keto-friendly antipasto-style salad with just 2.5g net carbs.

Ingredients

• 12 oz frozen broccoli florets, steamed & chopped
• 1½ tbsp olive oil
• ¼ tsp white wine vinegar
• ¾ tsp salt
• ½ tsp black pepper
• ¼ tsp crushed red pepper
• 1 tsp Italian seasoning
• 1 oz salami, sliced
• ¾ oz pimiento-stuffed olives, chopped
• 2 oz grape tomatoes, quartered
• 1½ oz mozzarella pearls

Instructions

1. Steam and cool broccoli. Chop into bite-size pieces.
2. Mix oil, vinegar, and spices in a large bowl.
3. Add broccoli and toss to coat.
4. Prep and add salami, olives, tomatoes, and mozzarella.
5. Toss gently and serve cold or warm.

Notes

• Used feta instead of mozzarella—still great!
• Doubled the dressing for extra flavor.
• Don’t skip the vinegar—makes the whole thing pop.

Keywords:keto salad, antipasto salad, broccoli salad, keto lunch, low-carb side, easy keto recipe, salami mozzarella salad