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Italian Antipasto Salad with Prosciutto and Olives

Italian Antipasto Salad with Prosciutto and Olives

Lunch
Prep Time
15min
Cook Time
5min
Servings
2
Calories
385
Chef's Note

For the best flavor, make sure your ingredients are at room temperature before assembling the salad. If you're preparing this ahead of time, keep the dressing separate and add it just before serving to maintain the crispness of the greens.

Tags
Italian
prosciutto
low-carb
gluten-free
lunch
salad
antipasto
no-grain
high-protein
Mediterranean
Ingredients

  • 4 cups mixed salad greens

  • 3 oz prosciutto

  • 4 oz fresh mozzarella cheese

  • 1 cup cherry tomatoes

  • 1/3 cup kalamata olives

  • 1/2 cup roasted red peppers

  • 1/2 cup artichoke hearts (packed in water)

  • 1/4 cup fresh basil leaves

  • 3 tbsp extra virgin olive oil

  • 1 tbsp red wine vinegar

  • 1 tbsp lemon juice

  • 1 small garlic clove, minced

Instructions
  • 1

    Drain and rinse the artichoke hearts, then quarter them if they're whole.

  • 2

    Slice the fresh mozzarella into bite-sized pieces.

  • 3

    Halve the cherry tomatoes.

  • 4

    Tear the prosciutto into smaller pieces.

  • 5

    In a small bowl, whisk together 3 tbsp of extra virgin olive oil, 1 tbsp of red wine vinegar, 1 tbsp of lemon juice, and 1 small minced garlic clove to make the dressing.

  • 6

    In a large salad bowl, arrange 4 cups of mixed salad greens.

  • 7

    Layer the prosciutto, mozzarella, tomatoes, 1/3 cup of kalamata olives, 1/2 cup of roasted red peppers, and 1/2 cup of artichoke hearts over the greens.

  • 8

    Tear 1/4 cup of fresh basil leaves and sprinkle them over the salad.

  • 9

    Drizzle the dressing over the salad just before serving.

  • 10

    Gently toss all ingredients together and serve immediately.

Nutrition Information (per serving)
385
Calories
22g
Protein
12g
Carbs
28g
Fat
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