If you’re looking for seriously ultra-spectacular Keto Squash Recipes, this Fresh Summer Squash Antipasto Salad is NOT to be missed!
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Keto Squash Recipes – Fresh Summer Squash Antipasto Salad
Honest to goodness folks, look at this star-studded cast of low carb healthy ingredients! EASY INGREDIENTS! Basil, oregano, garlic, salami, red onion, feta, ricotta salata, and fresh from the garden summer squashes.
What is not to love about a gorgeous and FILLING antipasto salad using the bounty from your own garden or fresh finds at your local farmer’s market? There is absolutely no cooking involved, and this delicious side dish comes together in as few as 20 minutes.
I honestly believe this is a great way to make use of the bumper crop that is zucchini and also yellow squash. Serve as I am atop a platter or several platters to be passed tableside, or (if not observing a keto diet) on lightly charred thick slices of sourdough bread as a crostini.
The very first time I assembled this dish, I knew it was to become an every-other-day kind of thing in my kitchen. Why you ask?
Invariably, and because I am from up north where having olives, cheese, and cured meat on hand was just something you did, I have dry salami on hand ALL OF THE TIME. I also have an herb garden and a small patch of mixed squash plants.
As many of you can likely attest to, once the zucchini begin coming in, they seemingly never stop. To have several ways of preparing them is crucial so you’re not left with softening produce.
I love this method because it’s able to be scaled to fit one eater or 100 eaters without losing any flavor or the integrity of its appearance.
Do You Have What’s Needed for Keto Squash Recipes – Fresh Summer Squash Antipasto Salad? Check the List!
- white wine vinegar
- olive oil
- fresh basil
- fresh oregano
- garlic cloves
- Kosher salt
- black pepper
- fresh zucchini
- fresh yellow summer squash
- red onion
- dry salami
- ricotta salata cheese
- feta cheese
- heavy whipping cream
- grilled, sliced chicken breast
- sliced green onions
- parmesan cheese
- cheddar cheese
- onion powder
- baby tomatoes
How This Recipe Came About…
I actually served this initially as a crostini appetizer during a cookout. Several halved and sliced loaves of sourdough served as the base for this bright, crunchy, and delicious mix. I wasn’t too concerned with the carb count back then…
Topped with fresh chopped oregano and a drizzle of olive oil, the 102 servings I had planned for disappeared in fewer than 20 minutes amongst only 30 guests. This was, mind you, with several other appetizers being served alongside a complete grilled Steak and Patatas Bravas dinner.
The thing is, once this went over so well at my cookout, dreaming up the “shortcut version” for healthy eating was a no-brainer. It’s now my keto friendly side dish with no bread but definitely added squash, and I really play around with the herbs to enhance every mouthful.
Is All Squash Keto Friendly?
Not all squash is equal when it comes to observing a low carb diet. Your carbohydrate limit during keto varies based on your dietary needs, but it typically falls between 20-50 grams per day for most people.
That said, and if you are NOT strictly keto, any of the squashes I am listing here are wonderful in this recipe.
Avoid acorn squash due to its 20 net carbohydrates per cup, which is way too high for most keto dieters. Butternut squash by comparison has just about 15 net carbohydrates per cup, making it acceptable for some.
The fabulously low-carb spaghetti squash has just under 8 net carbohydrates per cup which makes staying on track as tasty as it is easy. Spaghetti squash is a great option if you prefer a sweeter squash.
I have tried it in this recipe, roasted until golden brown and then cooled. I loved it, but it’s not terribly ‘pretty’ if serving to guests so I stick with zucchini and yellow summer squash.
Non-starchy squash such as zucchini, yellow summer squash, and delicata squash can be enjoyed in large quantities. For example, a one cup measure of raw zucchini, roughly 124 grams weighed out, contains approximately 4 grams of carbs, a full gram of which is fiber.
This is great news and certainly offers choices for tailoring this to what you have on hand and moreover, can be specific to your eaters.
If you only have zucchini, use only zucchini. Only yellow squash, then by all means use only yellow squash. I also grow delicata squash, so have used these as well. Again…fabulous….
Can I Add Other Ingredients to This Summer Antipasto Salad?
By all means add what works for you and even make this great recipe a main dish with the addition of grilled chicken breast! Consider olives which so many observing the ketogenic diet consume daily.
Olives, capers, and artichoke hearts add a beautifully briny flavor to this salad. Broken pork rinds add a sweet depth of flavor that only pork rinds can offer, but do not mix them into the salad until the moment you plan to serve or they will absorb the dressing and become wimpy.
Traditional salami is keto friendly. Be cautious buying pre-packed store-bought salami’s which could have sky-high preservatives added as well as hidden sugars.
Check the nutrition information label to ensure your salami is keto friendly. You are looking for a salami high in fat, high in protein, and very low in grams of carbs.
Rather than making your selection from the cheese carousel at your local grocery, opt instead to go directly to your butcher. The worry is eliminated based on this choice.
Also, have the butcher slice it as they would for sandwiches or slightly thicker. Now half the work is done before you even get it home.
How to Make This Summer Antipasto Salad Recipe?
Grab a large baking dish, casserole dish, or an airtight container with a lid for the marinating portion of this easy keto comfort food recipe.
It’s only a 10-minute process, however you need something large so the squash slices may be spread out, or something with a lid that you can gently turn to coat without spilling.
Thinly Slice the Squash and Onion
Use a mandolin to carefully thinly slice all of the squash. Lay the squash circles out in the baking dish. Do the same with the red onion and lay it out in the dish atop the squash.
Use a heavy, sharp kitchen knife to cut thin slices of salami into strips. Set the salami aside and begin to crumble a couple of ounces each of ricotta salata and a good quality feta making sure to leave some larger chunks here and there for variation.
Make the Dressing
In a medium-sized separate bowl, whisk together white wine vinegar, olive oil, freshly chopped basil and oregano leaves, chopped garlic, and some Kosher salt and black pepper. Whisk briskly to ensure the salt dissolves and the mixture is very well emulsified.
Take a moment to taste this dressing. If it passes muster, you needn’t do a thing, but if you are looking for something that just isn’t there, consider waking the flavor up with a pinch of onion powder, a tablespoon of heavy cream, or other favorite way to add zip to your keto foods.
I like to add scant heavy cream to give myself the sensation of a creamy dressing. It works!
Assembling the Salad
Pour the dressing over the squash and onions. Toss to coat and allow to stand at room temperature for 10 minutes tossing again occasionally. Add three quarters of the salami strips and toss.
Transfer the squash mixture to a large, rimmed platter or bowl. Top with the remaining strips of salami.
Scatter the crumbled cheeses all over and garnish with branches of fresh oregano. If there is dressing left in the casserole dish, spoon just a bit over the mixture until it pools.
It’s a tasty dish as a main course, an easy recipe, and perfect side dish whether you are strict keto or just looking for something heavenly to sink your teeth into. The full instructions are located in the recipe card below.
As a side note, remember that you may adjust this to suit your taste or to stay within the dietary restrictions you’ve set for yourself easily. An antipasto recipe, and especially one made fabulous with zucchini and yellow summer squash, is a delicious way to enjoy tasty keto recipes.
How to Store Antipasto Salad Leftovers?
Not gonna lie. You probably won’t have any leftovers.
That said, place any leftovers you might have into an airtight container with a tight-fitting lid and refrigerate for up to one day.
I’d be remiss if I did not mention that this recipe is best consumed the day it’s assembled. Leftovers just don’t offer that same “sprinkle of the spectacular” that day one gives to this recipe.
Did your family enjoy this Fresh Summer Squash Antipasto Salad? Leave me a star rating and a comment below!
Want a bigger or smaller serving size? Hover over the serving size and move the bar until you get the number of servings you want. Easy.
- 3 tablespoons white wine vinegar I am using this brand
- 3 tablespoons olive oil I am using this brand
- 2 tablespoons basil fresh, chopped
- 1 tablespoon oregano fresh, minced
- 2 cloves garlic fresh, minced
- 1/4 teaspoon Kosher salt
- 1/4 teaspoon black pepper
- 1 medium zucchini very thinly sliced
- 1 medium yellow summer squash very thinly sliced
- 1 medium red onion very thinly sliced
- 5 ounces salami thinly sliced and cut into 1/2-inch-wide strips
- 2 ounces ricotta salata crumbled but with varying degrees of size
- 2 ounces feta crumbled but with varying degrees of size
- heavy whipping cream
- chicken breast grilled, sliced
- green onion sliced
- parmesan cheese
- cheddar cheese
- cherry tomatoes
- Cut thin slices of salami into 1/2-inch strips and separate the strips. Set the salami aside. Crumble both the ricotta salata and feta making sure to leave some larger chunks for variation.
- In a medium bowl, whisk together the wine vinegar, olive oil, freshly chopped basil and minced oregano leaves, minced garlic, salt and pepper. Whisk briskly to ensure the salt dissolves and the mixture is very well emulsified. NOTE: taste the dressing and season if necessary. For a mock-creamy dressing, add 1 or 2 tablespoons of heavy whipping cream and re-whisk.
- Pour the dressing over the squash and onions. Toss to coat and allow to stand at room temperature for 10 minutes tossing occasionally. Add three quarters of the salami strips and toss.
- Transfer the squash mixture to a large, rimmed platter or bowl. Top with the remaining strips of salami. Scatter the crumbled cheeses over top to garnish and add branches of fresh oregano if desired. If there is dressing left in the casserole dish, spoon just a bit over the mixture until it pools.
Please note that the nutrition information provided above is approximate and meant as a guideline only.
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