This low carb Italian Chopped Salad is cool, crisp and perfect for any day of the week!
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Delicious salads are my go-to meal. There is not a long better than a crisp, fresh salad on a hot summer night.
Not including cheesecake, of course. Cheesecake is always better.
Salad compliments so many dishes; It can bring freshness, nutrients, texture and flavour. This extra delicious Italian Chopped Salad is a winner in my books, especially my husbands.
There are only so many times you can eat a Kale Caesar Salad in a row. I mean, that is not truly how I feel, I could eat it day in and day out, but not everyone feels that way, my husband included.
Switching up the salad scene, I went for this yummy Italian Chopped Salad after I’d been playing around with my Keto Italian Dressing for a while. I hope you love this beauty as much as we do!
What you’ll need
For this Italian Chopped Salad you will need romaine lettuce, marinated artichoke hearts, red pepper, feta cheese, red onion, grape tomatoes, manzanilla olives (or your favourite type of olive), prosciutto salami and Italian parsley.
The dressing I like to use is this sugar free Keto Italian Dressing but a greek dressing or red pepper vinaigrette would also be excellent.
Here are some ingredient swap-out ideas for you to play around with!
I find the olives with pits a pain to use but, flavour-wise, olives like kalamata or green are an excellent choice for this salad. I just recommend removing the pits before you add them to the salad. To do so, simply squish the olive down with the side of a chef knife, then work out the pit.
Other stuffed olives are great in this Italian Chopped Salad as well. There are yummy olives like provolone or feta stuffed that would be a great choice!
I really like to use feta cheese in salads, and think it pairs perfectly with this Italian Chopped Salad. Other cheese options that would be excellent would be blue cheese or bocconcini (fresh mozzarella balls).
Prosciutto salami is soooo dang delicious. It’s basically a mild salami with chunks of prosciutto running through the whole thing!
Can’t find it? Give any other salami a try. If you like some spice, try calabrese or hot genoa. More mild? Pepper salami, mild genoa or bagged summer salami are excellent as well.
How to make Italian Chopped Salad
This salad is so fast and easy!
Wash the romaine, pat it try, then chop it into fine ribbons. Place inside the mixing bowl. Thinly slice the red pepper and red onion, then add them to the mixing bowl with the artichoke hearts, olives and feta cheese.
Stack the prosciutto salami then chop into thin ribbons. Add it the bowl, then drizzle in the salad dressing. Toss, taste, then add more salad dressing if desired.
Divide between four salad bowls then garnish with freshly minced Italian parsley.
Nothing is going to pair better, in my opinion, than this Keto Italian Dressing. It is a bright, flavourful dressing and made with ingredients like red wine vinegar, olive oil, spices and freshly squeezed lemon juice.
What to pair with an Italian Chopped Salad
There are loads of dishes that would love to have this beauty accompany it. Here are a few ideas to get you started:
- Low Carb Spaghetti and Zoodles
- Prosciutto Wrapped Pesto Chicken Thighs
- Low Carb Greek Turkey Burgers
- Bacon Wrapped Stuffed Chicken Breast
- Low Carb Baked Chicken Wings
- Low Carb Lasagna
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Italian Chopped Salad
- 1 head romaine lettuce
- 160 grams prosciutto salami
- ½ cup marinated artichoke hearts
- ½ cup manzanilla olives
- ¼ cup sliced red onion
- 1 small red pepper
- ½ cup feta cheese
- 1 cup grape tomatoes
- Italian parsley
- Keto Italian Dressing
- Wash the romaine, pat it try, then chop into fine ribbons. Place inside the mixing bowl.
- Thinly slice the red pepper and red onion, then add them to the mixing bowl with the artichoke hearts, olives and feta cheese.
- Stack the prosciutto salami then chop into thin ribbons. Add it the bowl, then drizzle in the Keto Italian Dressing or your salad dressing of choice. Toss, taste, then add more salad dressing if desired.
- Divide between four salad bowls then garnish with freshly minced Italian parsley.