Cauliflower Olive Antipasto Salad

Total Time
Prep 15 mins
Cook 0 mins

This salad, for olive lovers, is perfect for an antipasto offering. It has a zesty flavor and offers the bright colors of the Italian flag (red, green, white). If desired, add chunks of Italian Salami that taste wonderful after marinating in the lemony vinaigrette.

Ingredients Nutrition


  1. Combine dressing ingredients; set aside.
  2. Cut and drain all vegetables. Place in a large bowl and add dressing; toss to coat.
Most Helpful

Wow, oh, wow! Beyond delicious....just the right touch with a meat & potatoes dinner. Light and tangy but not sour-tangy! Really piqued my appetite and the smell is tantalizing! The dressing proportions are it's not all soupy in the bottom of the bowl. We added a bit more than 1 teaspoon of herbs, probably one teaspoon EACH of basil, oregano, parsley and garlic powder!!! Jazzy! And talk about EASY! Yes ma'am, this is a new KEEPER in my files. Thanks 'Diva for a great one!

Debber August 31, 2007

Olive lover here! Other than subbing kalamatas for the ripe olives & using fresh herbs, I followed your recipe to a T. I made it for an upcoming potluck but have sampled more than my fair share already - *super* flavors! Thanks for sharing your recipe.

SusieQusie April 27, 2007