📝 About This Recipe
Transport your senses to the heart of Tuscany with this vibrant, low-carb celebration of classic Italian flavors. This salad is a sophisticated assembly of premium cured meats, creamy cheeses, and briny marinated vegetables, all tossed in a handcrafted herbaceous vinaigrette. It’s a nutrient-dense powerhouse that proves keto dining can be both decadent and incredibly fresh.
🥗 Ingredients
The Greens & Base
- 5-6 cups Romaine Lettuce (chopped into bite-sized pieces)
- 1 cup Radicchio (shredded for color and a hint of bitterness)
The Cured Meats & Cheeses
- 4 ounces Genoa Salami (sliced into ribbons)
- 3 ounces Pepperoni (high-quality, thinly sliced)
- 2 ounces Prosciutto di Parma (torn into delicate pieces)
- 1 cup Fresh Mozzarella Pearls (drained)
- 1/2 cup Sharp Provolone Cheese (cubed into 1/2 inch pieces)
The Marinated Accents
- 1 can Marinated Artichoke Hearts (14oz can, drained and quartered)
- 1/2 cup Roasted Red Peppers (sliced into strips)
- 1/2 cup Castelvetrano Olives (pitted and halved)
- 1/4 cup Pepperoncini (sliced, adjust for heat preference)
- 1 cup Cherry Tomatoes (halved)
- 1/4 cup Red Onion (very thinly sliced)
The Red Wine Vinaigrette
- 1/2 cup Extra Virgin Olive Oil (cold-pressed for best flavor)
- 3 tablespoons Red Wine Vinegar
- 1 clove Garlic (minced into a paste)
- 1 teaspoon Dried Oregano
- 1/2 teaspoon Sea Salt & Black Pepper (to taste)
- 2 tablespoons Fresh Parsley (finely chopped)
👨🍳 Instructions
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1
Begin by preparing the dressing: In a small glass jar or bowl, whisk together the extra virgin olive oil, red wine vinegar, minced garlic, dried oregano, and a pinch of salt and pepper.
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2
Add the freshly chopped parsley to the dressing, shake or whisk vigorously until emulsified, and set aside to let the flavors meld for at least 10 minutes.
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3
Wash and thoroughly dry the romaine lettuce and radicchio. A salad spinner is highly recommended here to ensure the dressing clings to the leaves rather than sliding off.
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4
In a very large mixing bowl, combine the chopped romaine and shredded radicchio, tossing them together to distribute the colors evenly.
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5
Prepare your meats: Roll the salami slices and cut them into ribbons (chiffonade) and tear the prosciutto into bite-sized wisps.
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6
Add the salami, pepperoni, and prosciutto to the greens, followed by the cubed provolone and the mozzarella pearls.
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7
Incorporate the 'briny' elements: add the drained artichoke hearts, roasted red peppers, halved olives, and pepperoncini to the bowl.
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8
Scatter the halved cherry tomatoes and the thinly sliced red onion over the top.
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9
Drizzle about two-thirds of the dressing over the salad. Use large salad tongs to toss everything gently but thoroughly, ensuring every leaf and morsel is coated.
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10
Taste a leaf of lettuce; if it needs more punch, add the remaining dressing and a final crack of fresh black pepper.
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11
Transfer the salad to a chilled serving platter or individual shallow bowls for a beautiful presentation.
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12
Garnish with a few extra whole olives or a sprinkle of parmesan cheese if desired, and serve immediately while the greens are crisp.
💡 Chef's Tips
For the best flavor, allow the marinated vegetables (artichokes and peppers) to come to room temperature before adding them to the cold greens. If you find raw red onions too pungent, soak the slices in ice water for 10 minutes then pat dry; this removes the 'bite' while keeping the crunch. Always use high-quality olive oil, as it is the backbone of the dressing's flavor profile. To keep the salad from getting soggy, only dress it right before serving. If meal prepping, store the dressing separately.
🍽️ Serving Suggestions
Pair this salad with a chilled glass of Pinot Grigio or a crisp Sauvignon Blanc. Serve alongside keto-friendly almond flour crackers for an added crunch. For a complete Italian feast, serve as a starter to a main course of grilled lemon herb chicken. Add a scoop of tuna salad or a hard-boiled egg on top for an extra protein boost.