Ingredients

For the Salad

  • 2 cups broccoli florets
  • 2 cups cauliflower florets
  • 1½ cups cherry tomatoes, halved
  • 1½ cups cucumber, sliced
  • ¾ cup black olives, drained
  • 6 oz (170 g) salami, cut into small cubes
  • 6 oz (170 g) provolone or mozzarella cheese, cut into cubes
  • ½ small red onion, thinly sliced
  • ¼ cup pepperoncini, sliced, optional
  • 2 tablespoons fresh parsley, chopped
  • ½ teaspoon Italian seasoning
  • ¼ teaspoon black pepper

For the Italian Dressing

  • ⅓ cup extra-virgin olive oil
  • 3 tablespoons red wine vinegar
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Italian seasoning
  • 1 small garlic clove, minced
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon honey or sugar, optional
  • 1 tablespoon grated Parmesan cheese, optional

Instructions

1. Prepare the Broccoli and Cauliflower

Wash the broccoli and cauliflower thoroughly and cut them into small, bite-sized florets.

For a softer texture, blanch them separately in boiling water for 1–2 minutes, then immediately transfer them to ice water.

Drain very well and pat dry.

If you prefer a completely crunchy salad, you can skip blanching and use the vegetables raw.

2. Prepare the Other Ingredients

Wash and halve the cherry tomatoes.

Slice the cucumbers into rounds or half-moons.

Cut the salami and cheese into bite-sized cubes.

Drain the black olives and slice them in half if desired.

Thinly slice the red onion and pepperoncini.

3. Combine the Salad

Add the broccoli, cauliflower, tomatoes, cucumber, olives, salami, cheese, red onion, and pepperoncini to a large mixing bowl.

Sprinkle in the Italian seasoning and black pepper.

Gently toss everything together.

4. Make the Dressing

In a small bowl or jar, combine:

  • Olive oil
  • Red wine vinegar
  • Lemon juice
  • Dijon mustard
  • Italian seasoning
  • Minced garlic
  • Salt
  • Black pepper
  • Honey or sugar, if using
  • Parmesan cheese, if using

Whisk or shake vigorously until the dressing is well combined.

5. Dress the Salad

Pour the dressing over the salad.

Using large salad spoons, gently toss everything until the vegetables, salami, and cheese are evenly coated.

Don’t overmix, especially if using very ripe tomatoes.

6. Chill

Cover the bowl and refrigerate for 30 minutes to 1 hour.

This resting time allows the vegetables to absorb the Italian dressing and gives the salad more flavor.

For an even stronger flavor, you can refrigerate it for several hours.

7. Garnish and Serve

Before serving, give the salad another gentle toss.

Sprinkle with fresh parsley and a little extra Parmesan if desired.

Serve chilled or slightly cool.

Tips for the Best Antipasto Salad

Dry the vegetables well: Excess water can dilute the dressing.

Use firm vegetables: Crisp broccoli, cauliflower, and cucumber provide the best texture.

Choose flavorful cheese: Provolone, mozzarella, or an Italian herb cheese all work well.

Don’t overdress: Start with most of the dressing and add more only if needed.

Let it marinate: Even 30 minutes in the refrigerator makes a noticeable difference in flavor.

For extra flavor: Add roasted red peppers, artichoke hearts, sun-dried tomatoes, or banana peppers.