A crunchy broccoli cauliflower salad with tomatoes, roasted peppers, marinated mozzarella and walnuts in homemade Italian vinaigrette, 6.7g net carbs. It takes me 15 minutes, and it tastes even better the next day 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, Dijon mustard, dried oregano, and red pepper flakes 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.
Ways I change up this salad
I’ve made this Italian salad dozens of different ways over the years. Here are the variations I keep coming back to.
Fresh herbs mixed in
I love tossing in fresh basil or flat-leaf parsley right before serving. Basil especially works with the Italian vinaigrette. I tear the leaves by hand rather than chopping so they don’t bruise and turn dark.
Different cheese combinations
The marinated mozzarella balls are my favorite, but I’ve also made this with crumbled feta, shaved parmesan, and smoked gouda. Feta adds a tangier bite that I really like when the tomatoes are super ripe. If you need it dairy-free, just skip the cheese entirely and add extra olives.
Berries for a sweet contrast
This sounds odd, but I tried adding fresh blackberries once and loved it. The tartness pairs well with the vinaigrette. Blueberries and raspberries work too. I stick to a small handful so it doesn’t take over.
Extra heat
I add extra red pepper flakes to the dressing when I want more kick. Sometimes I throw in a few thin slices of fresh jalapeno too, seeds removed so it’s warm but not overwhelming.
Swapping the dressing
The Italian vinaigrette is my default, but I’ve also tossed this with ranch, pesto, and feta dressing. A creamy dressing gives it a completely different feel (richer, more filling) and my husband actually prefers it that way. If you want a completely different cold side, my Mexican coleslaw takes the same no-cook approach in a totally different direction.
Other vegetables I’ve added
I’ve thrown in sliced cucumber, diced zucchini, and thinly sliced red onion at various points. All good. Avocado is nice too, but I add it right before serving so it doesn’t turn to mush. If you’re looking for another fresh, crunchy side, my Asian cucumber salad is a good one.
Adding protein for a full meal
When I want this to be dinner and not just a side, I add grilled chicken or crumbled bacon. The bacon adds this salty, smoky crunch that works with the Italian flavors. I crumble about 4 strips over the top right before serving so it stays crispy, and I skip the walnuts when I add bacon since it already covers that crunch. If you love that bacon-vegetable combination, my baked Brussels sprouts with bacon makes a great second side alongside this.
How I meal prep and store this
Make it ahead (I recommend this)
I actually think this salad is better the second day. The vinaigrette breaks down the raw broccoli and cauliflower just enough that the texture softens slightly, and every piece absorbs more flavor. When I’m bringing this to a cookout or a potluck, I always make it the night before.
Refrigerator storage
I keep the dressed salad in a sealed container in the fridge for 3-4 days. It holds up well because there’s no lettuce to wilt. By day four the tomatoes start to break down a bit, but the broccoli and cauliflower still hold their crunch. The vinaigrette on its own lasts up to 1 month in the fridge, so I often make a double batch of dressing and use it on other salads throughout the week.
How to make this Italian broccoli salad
Whisk together the vinaigrette. I combine olive oil, red wine vinegar, Dijon mustard, dried oregano, red pepper flakes, and a pinch of salt 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.
Add all ingredients for the Italian vinaigrette dressing to a mason jar or small bowl. Shake or stir to combine. Set aside.
For this step
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
2
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.
For this step
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
3
Toss with vinaigrette
Pour on prepared Italian vinaigrette dressing. Toss or stir to evenly coat.
Nutrition
Per serving: 1/8 of recipe
Calories
386
Fat
36g
Protein
7.1g
Total carbs
9.4g
Net carbs
6.7g
Nutrition is an estimate calculated from the ingredients listed. Brands vary, so check labels if you track closely.
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.
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 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 was making broccoli salad years before keto, always the mayo kind that turned soggy overnight. This vinaigrette version is what I’d been looking for since a deli I used to love closed. It actually got there.
Lauren, the deli detail got me. I’ve made probably a dozen broccoli salad versions over the years and the vinaigrette holding overnight without going soft is why this is the only one still in rotation.
Now I’m eating this as actual summer lunch, not just a side. Been shredding rotisserie chicken into it since batch four and the vinaigrette still holds up even with the extra protein.
Had real doubts about swapping a mayo base for vinaigrette in a broccoli salad because every version I’ve tried that way has come out tasting thin. This one doesn’t, and I’m kind of annoyed about it because now I have to admit I was wrong. The walnuts add actual body and the marinated mozzarella brings enough oil that it never feels sparse. I’d do a touch more vinaigrette next time, but this has already replaced my usual creamy version. That’s saying a lot.
If you’re making this ahead, pull the mozzarella out before you store it and add it back day-of. First time I made it everything went in together and the cheese got soft, kind of lost its texture sitting overnight in the vinaigrette. The broccoli and cauliflower hold up fine, but the mozzarella really doesn’t.
Added sun-dried tomatoes and swapped the walnuts for pine nuts, and they pick up the red wine vinegar beautifully. Worth noting the salad really needs at least 2 hours to come together, not just 30 minutes (mine at the 1-hour mark was noticeably sharper than after a full rest).
Taking this to a cookout next weekend. One of my friends is dairy-free, so the mozzarella situation is tricky. The marinated mozzarella is doing a lot of the heavy lifting flavor-wise, and I don’t want to just pull it and end up with something flat. Is there a non-dairy option that holds up in the Italian vinaigrette? Or should I just lean harder into the olives and roasted peppers?
Marinated artichoke hearts. Quarter them and let them sit in the dressing a few minutes before serving. They absorb it the same way the mozzarella does. Olives and peppers are sharp, not creamy, so you’d feel the gap without something richer in there. Artichoke hearts fill it.
I wasn’t convinced raw broccoli and cauliflower could do anything worth caring about. Made the full batch Sunday, tasted it, it was fine. Came back Monday and it was a completely different salad. The red wine vinegar had soaked all the way through and I ate two bowls standing at the counter.
Raw broccoli in a salad felt like a gamble to me (I always roast it first), but I had everything and made a batch last week. The vinaigrette softens the florets enough that it doesn’t just taste like raw vegetables, and the leftovers two days later were way better than day one. Glad I tried it.
Raw broccoli salads have always felt like a consolation prize. I’ve made enough to know. This one’s different, mostly because of what the red wine vinegar does to the cauliflower overnight. Tried six or seven variations over the years. None held up like this.
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?
I pour some in. A tablespoon or two, then cut back on the olive oil in the dressing by the same amount. That marinating liquid already has all the herb and garlic flavor in it, so you’d be wasting it if you drained it all out.
