Antipasto Broccoli Salad
This super-easy potluck side comes together in just 20 minutes and is a huge hit at parties from summer to the holidays.
Cabot
Cabot
Recipe - Dearborn Market
Antipasto Broccoli Salad
Prep Time20 Minutes
Servings8
0Ingredients
¼ cup extra-virgin olive oil
¼ cup red-wine vinegar
1 teaspoon Dijon mustard
1 clove garlic, grated
1 teaspoon dried oregano
1 teaspoon kosher salt
½ teaspoon crushed red pepper
1 pound fresh broccoli florets, chopped (about 5 cups)
½ cup diced red onion
8 ounces Cabot Seriously Sharp Cheddar Cheese, diced
4 ounces salami, diced (¾ cup)
½ cup chopped pepperoncini
Directions
- WHISK oil, vinegar, mustard, garlic, oregano, salt, and crushed red pepper in a large bowl.
- ADD broccoli florets and diced red onion, and gently massage the broccoli so it softens the slightest bit. Let sit for 15 minutes.
- ADD diced cheddar, salami, and pepperoncini. Mix to combine well.
20 minutes
Prep Time
0 minutes
Cook Time
8
Servings
Directions
- WHISK oil, vinegar, mustard, garlic, oregano, salt, and crushed red pepper in a large bowl.
- ADD broccoli florets and diced red onion, and gently massage the broccoli so it softens the slightest bit. Let sit for 15 minutes.
- ADD diced cheddar, salami, and pepperoncini. Mix to combine well.
