Antipasto Broccoli Salad

prep time: 20 minutes

Total Time: 20 minutes

servings: 8

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This super-easy potluck side comes together in just 20 minutes and is a huge hit at parties from summer to the holidays.

Ingredients

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 peperoncini

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 peperoncini. Mix to combine well.

Tags:Recipe, Sides, Lactose Free, Gluten Free, Salads, Budget Friendly, Italian, Low Carb, Mother's Day

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Recipe Note

Any of your favorite Cabot cheeses will work well for this healthy and delicious chopped salad. Try a flavored cheddar like Garlic Herb or Smoky Bacon - yummm!

A delicious Lactose-Free & Gluten-Free dish.

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This super-easy potluck side comes together in just 20 minutes and is a huge hit at parties from summer to the holidays.

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 peperoncini. Mix to combine well.