Italian Antipasto Salad Bowls

A vibrant low-carb Italian salad featuring cured meat, mozzarella, and marinated vegetables in a zesty vinaigrette.

Ingredients

• 8 oz thinly sliced Genoa Salami (low sodium)
• 8 oz Fresh Mozzarella Balls (small, marinated in water)
• 1/2 cup Kalamata Olives (low sodium, pitted)
• 1 cup Artichoke Hearts (packed in water, drained and quartered)
• 1 pint, halved Cherry Tomatoes
• 1/4 cup thinly sliced Red Onion
• 3 tbsp Olive Oil (extra virgin)
• 2 tbsp Red Wine Vinegar
• 1 tsp Dried Oregano
• 1/4 tsp Garlic Powder
• 1/4 tsp freshly ground Black Pepper
• 1/4 cup, chiffonade Fresh Basil Leaves

Instructions

1. In a large bowl, combine salami, mozzarella, olives, artichoke hearts, cherry tomatoes, and red onion.
2. In a small bowl, whisk together olive oil, red wine vinegar, oregano, garlic powder, and black pepper.
3. Pour dressing over salad and toss gently to combine, ensuring all ingredients are lightly coated.
4. Allow the salad to marinate for at least 10 minutes to allow flavors to meld.
5. Just before serving, garnish with fresh basil leaves.
6. Divide salad into bowls and serve.

Cuisine: Italian

Suitability: low sodium,low carb

Prep Time: 20 mins

Cook Time: 0 mins

Serving Size: 4

Meal Type: lunch