Mediterranean Broccoli Cauliflower Salad

Looking for a crowd-pleasing salad to serve and your next gathering? This crunchy Mediterranean Broccoli Cauliflower Salad recipe is a delicious combination of cruciferous veggies, celery, carrot, tomatoes and kalamata olives all tossed in a zesty Italian salad dressing. It’s guaranteed to be a hit!!

If you’re looking for an easy to make salad to take to a potluck or backyard barbecue, this Broccoli Cauliflower Salad is sure to make it to the top of your shortlist. Even the most cauliflower and broccoli avoidant personality will find this salad to be completely addictive!

It doesn’t matter what the occasion, this Mediterranean broccoli cauliflower salad goes well with just about dish you’ll want to serve it with! 

Broccoli Cauliflower Salad Recipe

This Mediterranean broccoli and cauliflower salad  is loaded with cruciferous veggies.

• Cauliflower
• Broccoli
• Red cabbage
• Carrots
• Celery
• Cherry Tomatoes
• Green Onions
• Kalamata Olives

Find the printable recipe with measurements below.

How to Make Broccoli & Cauliflower Salad

You’ll love how quick and easy this Mediterranean broccoli & cauliflower salad  comes together. 

1. Whisk Dressing. Add all the ingredients in a mason jar, seal the lid and vigorously shake to blend ingredients.
2. Prep Ingredients. Rinse cruciferous veggies, celery, carrot, onion and tomatoes under cold water and pat dry.  Chop cruciferous veggies coarsely, slice celery, carrot, tomatoes, onions and kalamata olives.
3. Toss Ingredients. Add the cruciferous veggies, celery, carrot, onion, tomatoes and kalamata olives. 
4. Dress Salad and Refrigerate. Drizzle enough dressing over the salad and toss to evenly coat the veggies. Sprinkle finely grated Parmesan cheese over the salad and toss again. Refrigerate up to 30 minutes (1 hour even better) before serving. You can give it one more toss just before serving.

Zesty Italian Salad Dressing

We use a delicious Zesty Italian Salad Dressing to toss this salad with. This salad will seriously make the most reluctant cruciferous veggies eater more than happy to devour this salad.

• Red wine vinegar
• Garlic 
• Dijon mustard
• Dried oregano
• Parmesan cheese (optional)
• Kalamata olives (optional)
• Extra-virgin olive oil
• Freshly ground black pepper to taste

Tips For Making The Best Broccoli Cauliflower Salad

For this broccoli & cauliflower salad, you can prepare this zesty Italian dressing ahead of time and store it in the refrigerator until you’re ready to serve. I typically make the dressing a minimum of an hour before using because I like the flavors to really blend together. Then I’ll toss the salad  about 30 minutes before I serve it so the dressing has a chance to slightly marinate the cruciferous veggies. If you have the time, toss the salad in the dressing and let it sit in the refrigerate for up to an hour to really let the veggies marinate in the dressing.  This salad should be stored in an airtight container in the refrigerator, and it can last for up to 5 days. 

Blanching vs Raw

I prefer to serve this salad with fresh raw ingredients. I never blanch the broccoli or cauliflower, but if you prefer a slightly softer cauliflower and broccoli for your salad, then feel free to blanch them.  To blanch the veggies, just bring a pot of water to a boil and submerge the veggies in the simmering water for no longer than 1 minute. Be sure to immediately drain and rinse the vegetables in cold water to halt the cooking processing. Set your broccoli aside  to dry thoroughly before tossing in the salad.

How to Cut Cauliflower

Start by removing the leaves off the base of the cauliflower. Then carefully cut the cauliflower in half through the core, and carefully cut away the cauliflower florets from the stem.

Looking For More Recipes Featuring Cruciferous Veggies?

• Crunchy Detox Salad
• Superfood Salad
• Cauliflower Potato Salad
• Broccoli Caesar Salad
• Quinoa Kale Salad
• Coconut Curry Broccoli Soup
• How to Make Cauliflower Rice
• Mexican Cauliflower Rice
• Turmeric Cauliflower Chowder

Continue to Content

Print

Yield: 6 servings

Broccoli Cauliflower Salad

Prep Time 15 minutes

Additional Time 30 minutes

Total Time 30 minutes

Looking for a crowd-pleasing salad to serve and your next gathering? This crunchy Broccoli Cauliflower Salad is a delicious combination of cruciferous veggies, celery, carrot, tomatoes and kalamata olives all tossed in a zesty Italian salad dressing. It's guaranteed to be a hit!!

Ingredients

• 2 cups broccoli, coarsely chopped
• 2 cups cauliflower, coarsely chopped
• 2 cups purple cabbage, coarsely chopped
• 2 cups celery, sliced
• 1 cup cherry tomatoes, sliced in half
• 1/2 cup carrot, sliced
• 1/2 cup kalamata olives, pitted and sliced in half lengthwise
• 1/4 cup green onion, sliced
• 3 tablespoons Parmesan cheese, finely grated

Zesty Italian Dressing

• 3 tablespoons red wine vinegar
• 3 garlic cloves, grated or minced (I like to grate it then chop the grated pieces a bit so the pieces are really fine)
• 1 teaspoon Dijon mustard
• 2 teaspoons dried oregano
• 1 tablespoon Parmesan cheese (optional)
• 1 tablespoon kalamata olives (optional)
• 3/4 cup extra-virgin olive oil
• Freshly ground black pepper to taste

Instructions

1. Rinse cruciferous veggies, celery, carrot, onion and tomatoes under cold water and pat dry.  Chop cruciferous veggies coarsely, slice celery, carrot, tomatoes, onions and kalamata olives.
2. Add the cruciferous veggies, celery, carrot, onion, tomatoes and kalamata olives. '
3. Drizzle enough dressing over the salad and toss to evenly coat the veggies. Sprinkle finely grated Parmesan cheese over the salad and toss again. Refrigerate up to 30 minutes before serving. You can give it one more toss just before serving.

Zesty Italian Dressing

1. Add all the ingredients in a mason jar. Seal the lid and vigorously shake to blend ingredients.

Notes

Tips

For this broccoli & cauliflower salad, you can prepare this zesty Italian dressing ahead of time and store it in the refrigerator until you're ready to serve. I typically make the dressing a minimum of an hour before using because I like the flavors to really blend together. Then I'll toss the salad  about 30 minutes before I serve it so the dressing has a chance to slightly marinate the cruciferous veggies. If you have the time, toss the salad in the dressing and let it sit in the refrigerate for up to an hour to really let the veggies marinate in the dressing.  This salad should be stored in an airtight container in the refrigerator, and it can last for up to 5 days. 

Blanching vs Raw

I prefer to serve this salad with fresh raw ingredients. I never blanch the broccoli or cauliflower, but if you prefer a slightly softer cauliflower and broccoli for your salad, then feel free to blanch them.  To blanch the veggies, just bring a pot of water to a boil and submerge the veggies in the simmering water for no longer than 1 minute. Be sure to immediately drain and rinse the vegetables in cold water to halt the cooking processing. Set your broccoli aside  to dry thoroughly before tossing in the salad.

How to Cut Cauliflower

Start by removing the leaves off the base of the cauliflower. Then carefully cut the cauliflower in half through the core, and carefully cut away the cauliflower florets from the stem.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 342Total Fat: 31gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 25gCholesterol: 3mgSodium: 237mgCarbohydrates: 14gFiber: 6gSugar: 5gProtein: 5g

theharvestkitchen.com attempts to provide accurate information, however, this nutritional information is provided as a courtesy and is an estimate only. The nutritional information provided comes from online sources and calculations.