Broccoli Cauliflower Salad
Published April 27, 2023 • Updated March 7, 2026
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I toss raw broccoli and cauliflower with tomatoes, roasted peppers, marinated mozzarella and walnuts in a homemade Italian vinaigrette. This keto side dish takes me 10 minutes, and it actually tastes better the next day, which makes it perfect for cookouts and meal prep.
I’ve been making this broccoli cauliflower salad for years, and it’s the one I reach for when I want something fresh without standing over the stove. Like my antipasto salad, there’s zero cooking involved. You chop, you toss, you’re done.
Here’s the thing I wish I’d known sooner: this salad tastes better the next day. The vinaigrette soaks into the raw broccoli and cauliflower overnight, softens them just enough, and every bite has more flavor than when you first toss it together. I make it the night before on purpose now. If you’re bringing a dish to a cookout or potluck, this is the one.
Most versions you’ll find online are loaded with mayo and bacon. Mine goes a completely different direction with a homemade Italian vinaigrette. Olive oil, red wine vinegar, Italian seasoning, and parmesan shaken up in a mason jar. It keeps the whole thing lighter and lets the vegetables actually come through instead of getting buried under a heavy dressing.
What keeps me coming back is the textures. Raw broccoli and cauliflower florets give you that crunch, grape tomatoes add juiciness, roasted red peppers bring this smoky sweetness, and the marinated mozzarella balls tie it all together. I finish with crushed walnuts for even more crunch and a generous pour of the vinaigrette.
This is a solid low carb side dish. The cruciferous veggies are packed with fiber, and the healthy fats from olive oil and walnuts keep me full without weighing me down. I make this alongside grilled chicken at least twice a month in the summer. My husband likes pairing it with a macaroni salad for a full cold dinner spread.
I started bringing this to every summer gathering a few years ago, and now people expect it. No one asks if it’s keto. They just eat it. One reader made a double batch on Sunday and ate it for lunch every day that week. She said day three out of the fridge was the peak. I think she’s right.
If you want the same mozzarella-tomato combination in a different direction, try my Caprese salad. For something with more heat, my jalapeno popper salad is a completely different flavor but just as easy to throw together.
How to make this Italian broccoli salad
- Whisk together the vinaigrette. I combine olive oil, red wine vinegar, Italian seasoning, garlic, parmesan, and red pepper flakes in a mason jar and shake it up. I usually make this the night before so the flavors meld, but it works fresh too.
- Chop everything into bite-sized pieces. I cut the broccoli and cauliflower into small florets (about the size of a quarter). Smaller pieces mean more dressing in every bite. Halve the grape tomatoes lengthwise and dice the roasted red peppers.
- Toss it all together in a large bowl. Broccoli, cauliflower, tomatoes, roasted peppers, mozzarella balls, black olives, parmesan, and walnuts.
- Pour on the vinaigrette and stir to coat. I use a big spoon and fold everything gently so the mozzarella balls stay whole. Serve right away or (my preference) refrigerate overnight and serve cold the next day.
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Italian Vinaigrette Ingredients
½ cup olive oil -
¼ cup red wine vinegar
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1 tablespoon Dijon mustard
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½ teaspoon dried oregano
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¼ teaspoon red pepper flakes
-
pinch of salt
Broccoli Cauliflower Salad Ingredients
-
12 oz broccoli florets
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12 oz cauliflower florets
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12 oz jar roasted red bell pepper, drained
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1 small can (2.25 oz) sliced black olives, drained
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2 oz golden or red grape tomatoes
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12 oz small, marinated mozzarella cheese balls, drained
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¼ cup grated parmesan cheese
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¼ cup chopped walnuts
Step by Step Instructions
Step by Step Instructions
Make Italian dressing
Add all ingredients for the Italian vinaigrette dressing to a mason jar or small bowl. Shake or stir to combine. Set aside.
- ½ cup olive oil
- ¼ cup red wine vinegar
- 1 tablespoon dijon mustard
- ½ teaspoon dried oregano
- ¼ teaspoon red pepper flakes
- pinch of salt
Prepare salad ingredients
Cut broccoli florets, cauliflower florets and roasted red pepper into smaller bite sized pieces if needed. Cut grape tomatoes in half lengthwise. Add broccoli, cauliflower, roasted peppers, tomatoes, mozzarella cheese balls, black olives, parmesan cheese and walnuts to a large bowl.
- 12 oz broccoli florets
- 12 oz cauliflower florets
- 12 oz jar roasted red bell pepper
- 1 small can (2.25 oz) sliced black olives, drained
- 2 oz golden or red grape tomatoes
- 12 oz small, marinated mozzarella cheese balls, drained
- ¼ cup grated parmesan cheese
- ¼ cup chopped walnuts
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
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Get My Macros + Recipes →Frequently Asked Questions
Do you need to blanch the broccoli and cauliflower?
I always use them raw in this salad. I've tried blanching the florets before and they got too soft once dressed. The whole point is that satisfying crunch. If you really don't like raw broccoli, you can steam the florets for about 60 seconds and then immediately ice them, but I'd skip it.
How long does this salad last in the fridge?
I get 3-4 days out of it stored in a sealed container. It actually tastes better on day two because the vinaigrette has time to soak into the vegetables. By day four the tomatoes start to break down a bit, but the broccoli and cauliflower still hold their crunch.
Can I make this salad ahead of time?
I always do. I make it the night before for every cookout and potluck. The acids in the vinaigrette break down some of the raw fibers in the broccoli and cauliflower overnight, so the texture is even better the next day. Just give it a good stir before serving.
Can I use a creamy dressing instead of vinaigrette?
I've made this with my ranch dressing and it's great, just a completely different salad. The creamy version is richer and more filling. My husband actually prefers the ranch version. I still lean toward the Italian vinaigrette because it feels lighter, especially in the summer.
Can I use store-bought Italian dressing?
You can, but I always make my own. The homemade version takes maybe 2 minutes and the flavor difference is noticeable. Most store-bought Italian dressings have added sugar, which defeats the purpose if you're keeping it keto. If you do use bottled, check the label for hidden carbs.
Can I use fresh red bell peppers instead of roasted?
I've done both. Fresh bell pepper gives you a bright, snappy crunch, but you lose that smoky sweetness you get from the jarred roasted peppers. If I'm out of roasted peppers, I'll use fresh and add a tiny pinch of smoked paprika to the dressing to make up for it.
Can I add bacon to this salad?
I've added crumbled bacon a bunch of times and it's great, just a different salad at that point. The smoky crunch works with the Italian vinaigrette, but it takes things in a heavier direction. I usually crumble about 4 strips over the top right before serving so it stays crispy. If you go the bacon route, I'd skip the walnuts since you're already getting that crunch.
Can I use frozen broccoli or cauliflower?
I've tried it and I wouldn't do it again. Frozen broccoli releases too much water once it thaws, and the florets turn soft and a little mushy. The whole point of this salad is that raw crunch. If fresh isn't available, frozen cauliflower holds up slightly better than frozen broccoli, but I'd still wait for fresh. This is one of those recipes where the fresh ingredient really matters.
I don't usually eat raw broccoli (I always figured it had to be roasted or steamed to be worth eating) but the Italian vinaigrette softened everything just enough that it didn't feel like a chore. The roasted red peppers and marinated mozzarella kind of made the whole thing feel fancier than I expected for 10 minutes of work. Quick question though, do you drain all the oil from the mozzarella jar or pour some in with the dressing?
Made a double batch on Sunday and it's been my lunch every single day this week. The vinaigrette actually improves as it sits, the cauliflower softens just enough to soak everything up without going mushy. If you're prepping more than 3 days ahead, keep the dressing separate, but honestly day 3 out of the fridge might be the peak. Going in permanent rotation.
Day 3 is right. I've started making it two days ahead on purpose.
My daughter pushed the broccoli around at first, then quietly went back for more. From her, that's a five-star review.
Kids who push raw broccoli around and quietly go back for more are my favorite critics. She's right.