Broccoli Antipasto Salad

Here’s a quick and delicious Broccoli Antipasto Salad recipe for you!

Ingredients:

• 1 large head of broccoli, cut into florets

• 1 cup cherry tomatoes, halved

• 1/2 cup red onion, thinly sliced

• 1/2 cup black olives, pitted and sliced

• 1/2 cup green olives, pitted and sliced

• 1/2 cup pepperoncini peppers, sliced (optional for a tangy kick)

• 1/2 cup mozzarella balls (bocconcini or ciliegine)

• 1/4 cup roasted red peppers, chopped

• 1/4 cup artichoke hearts, quartered (optional)

• 1/4 cup salami or pepperoni, cut into bite-sized pieces

• 1/4 cup fresh basil, chopped

For the Dressing:

• 1/4 cup extra virgin olive oil

• 2 tbsp red wine vinegar

• 1 tbsp Dijon mustard

• 1 tsp garlic powder (or minced fresh garlic)

• 1 tsp dried oregano

• Salt and pepper, to taste

• Pinch of red pepper flakes (optional)

Instructions:

1. Blanch the Broccoli:

   • Bring a pot of salted water to a boil. Drop the broccoli florets in and blanch them for about 2-3 minutes, until they are bright green but still crisp.

   • Immediately drain and rinse under cold water to stop the cooking process. You can also place them in an ice bath to keep the vibrant color.

2. Prepare the Veggies and Meats:

   • While the broccoli is cooling, slice the tomatoes, olives, pepperoncini, and red onions.

   • Cut the salami/pepperoni into small bite-sized pieces.

   • If you’re using mozzarella balls, cut them in half if they’re large.

3. Make the Dressing:

   • In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, garlic powder, oregano, salt, pepper, and red pepper flakes. Taste and adjust seasonings as needed.

4. Assemble the Salad:

   • In a large bowl, combine the cooled broccoli with the tomatoes, olives, mozzarella, roasted red peppers, artichokes, salami/pepperoni, and fresh basil.

   • Pour the dressing over the salad and toss gently to combine.

5. Chill and Serve:

   • Refrigerate the salad for at least 30 minutes to let the flavors meld.

   • Before serving, give it a final toss and add a little more salt, pepper, or red pepper flakes if desired.

Tips:

• You can add or subtract ingredients based on what you have! Add some roasted mushrooms, cucumbers, or even a sprinkle of parmesan if you want.

• This salad is great as a side dish for grilled meats, pasta, or on its own as a light lunch.