Description
Ingredients
Scale
For the Salad:
- 1 head fresh broccoli, chopped into small florets
- 1/2 head fresh cauliflower, chopped into small florets
- 1 cup diced cooked ham (or Genoa salami)
- 1 cup halved cherry or grape tomatoes
- 1/2 cup halved pitted black olives
- 8 ounces fresh mozzarella, cubed (or cheddar, provolone)
For the Dressing:
- 1/3 cup white wine vinegar
- 1 tablespoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 cup extra virgin olive oil
- Salt, to taste
- Pepper, to taste
Optional Garnish:
- Grated Parmesan cheese
Instructions
- Prepare Salad Ingredients: Chop the broccoli and cauliflower into small, bite-sized florets. Dice the cooked ham. Halve the cherry or grape tomatoes. Halve or slice the pitted black olives. Cube the fresh mozzarella. Place all prepared salad ingredients in a large salad bowl.
- Make Dressing: In a small jar with a tight-fitting lid or a small bowl, combine the white wine vinegar, Italian seasoning, garlic powder, salt, and pepper. Seal the jar and shake vigorously (or whisk well in the bowl) until combined. While shaking or whisking, slowly drizzle in the extra virgin olive oil until the dressing is emulsified.
- Combine and Toss: Pour the dressing over the salad ingredients in the large bowl. Toss gently until everything is evenly coated.
- Chill (Optional): For best flavor, cover the salad and chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
- Serve: Serve the broccoli cauliflower salad chilled or at room temperature. Garnish with grated Parmesan cheese, if desired.
Notes
- Vegetables: Use fresh broccoli and cauliflower cut into small florets. If you prefer them slightly less crunchy, you can briefly blanch them in boiling water (1-2 minutes) and then plunge them into ice water before adding to the salad.
- Meat: Cooked diced ham or Genoa salami works well. You could also use leftover cooked chicken or turkey.
- Cheese: Fresh mozzarella pearls or cubed mozzarella work well. Substitute with cubed cheddar, provolone, or Swiss if preferred.
- Dressing: Adjust salt, pepper, and seasoning to your taste.
- Storage: Store leftover salad in an airtight container in the refrigerator for up to 3 days. The vegetables will soften slightly over time.