Ingredients
For the Salad
- 2 cups broccoli florets
- 2 cups cauliflower florets
- 1 cup cherry tomatoes, halved
- 1 cup red bell pepper, diced
- 1 cup yellow bell pepper, diced
- 1/2 cup red onion, thinly sliced
- 1/2 cup green olives, sliced
- 1/2 cup black olives, sliced
- 1/2 cup pepperoncini, sliced
- 1/2 cup marinated artichoke hearts, chopped
- 1/2 cup mozzarella pearls
- 1/4 cup fresh parsley, chopped
For the Italian Dressing
- 1/2 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 1 tablespoon fresh lemon juice
- 1 teaspoon Italian seasoning
- 1 teaspoon Dijon mustard
- 1 garlic clove, finely minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1/2 teaspoon crushed red pepper flakes
Instructions
Follow these steps for a crisp, flavorful salad every time.
Wash and thoroughly dry all the vegetables. Water clinging to the vegetables dilutes the dressing, so use a salad spinner or pat them dry with clean towels.
Cut the broccoli, cauliflower, peppers, onion, olives, pepperoncini, and artichoke hearts into bite-sized pieces. Uniform sizes make the salad easier to eat and help the dressing coat everything evenly.
Add the broccoli, cauliflower, cherry tomatoes, bell peppers, red onion, olives, pepperoncini, artichoke hearts, mozzarella pearls, and parsley to a large bowl.
In a separate bowl or jar, whisk together the olive oil, red wine vinegar, lemon juice, Italian seasoning, Dijon mustard, garlic, oregano, black pepper, salt, and red pepper flakes. If you use a jar, close the lid tightly and shake it vigorously for 30 seconds until the dressing is creamy and emulsified.
Pour the Italian dressing over the vegetables and antipasto ingredients.
Toss gently until everything is evenly coated with the dressing. Use a large spoon or two spatulas to avoid breaking the mozzarella pearls and artichokes.
Cover and refrigerate for at least 1 hour to allow the flavors to develop.
For the best flavor, chill for 2 to 4 hours before serving and toss once more before serving. The vegetables will soak up the dressing and the flavors will meld.
Serve cold as a side dish, lunch, picnic salad, BBQ accompaniment, or appetizer-board addition.