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Antipasto Low-carb Broccoli & Cauliflower Salad

  • Author: Rebecca Jansen


Fresh marinated vegetables mixed with olives, pepperoncini and feta cheese make this salad a perfect anytime side or a full meal!  Make it ahead and it’s even better the next day! Bring it to a potluck though and you won’t have any left to take home, I promise!!

If you are following along our Fast.Eat.Live. journey this is a perfect Phase 2 salad/side dish!


  • 2 cups broccoli florets, cut into bite-sized pieces
  • 2 cups cauliflower, cut into bite-sized pieces
  • 46 oz. olives (kalamata, green, or black) sliced or whole
  • 1/4 cup sliced pepperroncini (from a jar)
  • 1/2 cup herbed (or plain) feta cheese
  • 810 salami pieces, sliced in strips
  • 2/3 cup olive oil
  • 1/4 cup red or white wine vinegar
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt (or to taste) & black pepper to taste
  • 3/4 teaspoon dried parsley
  • optional: pinch of crushed red pepper flakes


  1. In a small bowl mix: olive oil, vinegar, garlic powder, salt, pepper, red pepper flakes, and parsley
  2. In a medium to large serving bowl or zip lock bag add: broccoli, cauliflower, olives, pepperoncini, feta, and salami. Toss well with oil and vinegar dressing.  Place in the fridge sealed (covered, if in a bowl).  Let marinate for at least 2 hours, preferably more than 6 hours. Toss well before serving. Enjoy!  This will last in your fridge for days.


Fast.Eat.Live. Phase 2 & 3