Italian Marinated Cauliflower and Broccoli Salad
Brighten up your table with this vibrant and healthy Italian Marinated Cauliflower and Broccoli Salad—a refreshing medley of crisp, blanched florets, juicy cherry tomatoes, briny black olives, and zesty red onion, all tossed in a tangy homemade vinaigrette bursting with extra-virgin olive oil, red wine vinegar, Dijon mustard, and lemon juice. Perfect as a light side dish or an appetizer, this chilled salad is a simple yet flavorful way to embrace Mediterranean-inspired cuisine. With just 20 minutes of prep and an hour in the fridge for the flavors to meld, this make-ahead dish is as convenient as it is delicious. Great for potlucks, picnics, or easy meal preps, it’s a delightful fusion of crunch and bold Italian flavors everyone will love!
TITAN HAUS
Pure Titanium KitchenwareWhy 10,000+ Chefs Switched to Titanium
Recipe Information
Ingredients
- 3 cups Cauliflower florets
- 3 cups Broccoli florets
- 1 cup Cherry tomatoes (halved)
- 0.5 cup Red onion (thinly sliced)
- 0.5 cup Black olives (sliced)
- 0.25 cup Fresh parsley (chopped)
- 0.25 cup Extra-virgin olive oil
- 2 tablespoons Red wine vinegar
- 1 tablespoon Lemon juice
- 2 cloves Garlic (minced)
- 1 teaspoon Dried oregano
- 1 teaspoon Dijon mustard
- 1 teaspoon Honey (optional)
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Bring a large pot of lightly salted water to a boil.
Blanch the cauliflower and broccoli florets by cooking them in the boiling water for 2 minutes, then immediately transferring them to a bowl of ice water to stop the cooking process.
Drain the cooled florets and pat them dry with a clean kitchen towel.
In a large serving bowl, combine the blanched cauliflower and broccoli with the cherry tomatoes, sliced red onion, black olives, and chopped parsley.
In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, minced garlic, dried oregano, Dijon mustard, honey (if using), salt, and black pepper to create the dressing.
Pour the dressing over the vegetable mixture and toss to coat evenly.
Cover the bowl and refrigerate the salad for at least 1 hour to allow the flavors to meld.
Before serving, toss the salad again, taste, and adjust seasoning if necessary.
Enjoy the Italian Marinated Cauliflower and Broccoli Salad chilled or at room temperature.
Nutrition Facts
Calories |
152 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.7 g | 16% | |
| Saturated Fat | 1.9 g | 9% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 325 mg | 14% | |
| Total Carbohydrate | 9.0 g | 3% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 3.5 g | ||
| Protein | 3.1 g | 6% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 58 mg | 4% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 243 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
