Name: Crispy Italian Antipasto Salad
Ingredients: 2 cups cauliflower florets, cut into bite-sized pieces; 1½ cups carrots, thinly sliced; 1 cup celery, sliced; 1 cup red bell pepper, sliced; ½ medium red onion, thinly sliced; ½ cup pepperoncini, sliced; ½ cup green olives, pitted; ½ cup Kalamata olives, pitted; 2 cloves garlic, thinly sliced; 2 tablespoons fresh parsley, chopped; 1 tablespoon fresh basil, chopped; ½ cup extra-virgin olive oil; ¼ cup red wine vinegar; 2 tablespoons fresh lemon juice; 1 teaspoon Dijon mustard; 1 teaspoon dried oregano; ½ teaspoon Italian seasoning; ½ teaspoon kosher salt; ½ teaspoon black pepper; ¼ teaspoon red pepper flakes

Ingredients

Scale

For the Salad

The base of this Crispy Italian Antipasto Salad is built on a colorful mix of crunchy vegetables and Mediterranean staples:

2 cups cauliflower florets, cut into bite-sized pieces
1½ cups carrots, thinly sliced
1 cup celery, sliced
1 cup red bell pepper, sliced
½ medium red onion, thinly sliced
½ cup pepperoncini, sliced
½ cup green olives, pitted
½ cup Kalamata olives, pitted
2 cloves garlic, thinly sliced
2 tablespoons fresh parsley, chopped
1 tablespoon fresh basil, chopped

For the Italian Dressing

The dressing is where this salad truly shines. A simple whisk of pantry staples creates a tangy, herby vinaigrette that ties everything together:

½ cup extra-virgin olive oil
¼ cup red wine vinegar
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon dried oregano
½ teaspoon Italian seasoning
½ teaspoon kosher salt
½ teaspoon black pepper
¼ teaspoon red pepper flakes

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Instructions

Making this salad is straightforward, though the real magic happens during the marinating time. Here’s exactly how to do it:

Step 1: Prep and combine the vegetables. Start by washing and prepping all of your vegetables. Cut the cauliflower into small, bite-sized florets so they’re easy to eat in a single forkful. Thinly slice the carrots, celery, red bell pepper, and red onion for even texture throughout. Add all the salad ingredients—cauliflower, carrots, celery, red bell pepper, red onion, pepperoncini, green olives, Kalamata olives, garlic, parsley, and basil—to a large mixing bowl.

Step 2: Whisk together the dressing. In a separate bowl, combine the olive oil, red wine vinegar, lemon juice, Dijon mustard, oregano, Italian seasoning, kosher salt, black pepper, and red pepper flakes. Whisk vigorously until the dressing is well emulsified. The Dijon mustard helps bind the oil and vinegar together, creating a smoother, more cohesive dressing that clings to the vegetables rather than pooling at the bottom of the bowl.

Step 3: Toss and coat. Pour the dressing over the vegetable mixture and toss thoroughly, making sure every piece is evenly coated. Don’t rush this step—proper coating ensures that the flavors distribute evenly throughout the salad rather than concentrating in one spot.

Step 4: Marinate. Cover the bowl and refrigerate for at least 4 hours. For the best flavor, let it marinate overnight. This resting period is essential: it allows the vegetables to absorb the acidity and herbs from the dressing, softening slightly while still retaining their signature crunch.

Step 5: Toss again before serving. Once the salad has marinated, give it another good toss to redistribute any dressing that has settled at the bottom. Let the salad sit at room temperature for about 10 to 15 minutes before serving, as this helps release the full aroma and flavor of the herbs and olive oil.

Step 6: Serve and enjoy. This salad can be served chilled or slightly cool, depending on your preference. It pairs beautifully with pizza, pasta, sandwiches, and grilled meats, or can be enjoyed on its own as a light, refreshing lunch.