If you think Broccoli Cauliflower Salad means a bowl of raw florets drowning in mayo, this recipe will change your mind completely.
Our version is Mediterranean to the core. The florets are briefly blanched, then sautéed in good extra virgin olive oil until golden and nutty at the edges. They go into the bowl still warm, alongside homemade croutons crisped in garlic and chili, briny capers, sweet raisins, peppery radishes, and a bright hit of lemon zest. It is simple, deeply flavorful, and nothing like the broccoli cauliflower salad you grew up eating at potlucks.
Ready in 16 minutes. No mayo. No bacon. Just honest Mediterranean ingredients doing exactly what they are supposed to do.
Love a good salad? Try our Carrot Ribbon Salad with Almond Skordalia, our Mediterranean Chickpea Salad, or our Dakos Cretan Salad next.
Why you will love this broccoli cauliflower salad
The secret to a great Greek salad is always the dressing. My classic ladoxido — olive oil, red wine vinegar, dried oregano, and sea salt — comes together in a jar in minutes and keeps all week in the fridge.
Here is what you need
- Cauliflower. A small fresh cauliflower. I save the leaves for making chicken or vegetable broth.
- Broccoli. You can also use broccolini in this salad. Skip the blanching and go straight to sauteing.
- Bread. You can use old bread roughly torn into one-inch pieces.
- Garlic. Thinly sliced garlic adds warmth and zing to this salad.
- Chili peppers. You can use them whole to infuse the bread and garlic with a bit of a kick or slice them and enjoy some heat in this salad.
- Raisins. This salad is full of different layers of flavor. The raisins pair well with al the other ingredients for a sweet bite between savory layers.
- Capers. Add a briny note.
- Radishes. Small, thinly sliced, they are spicy and crisp.
- Fresh basil. Finely chopped. Substitute with parsley or cilantro.
- Lemons. To zest and juice.
- Extra-virgin olive oil, white wine vinegar, sea salt and freshly ground pepper.
Step by step
STEP 1. Put the cauliflower florets in a saucepan with plenty of salted water and boil for 2 minutes, just enough to soften slightly. Drain the florets using a colander.
Heat half the olive oil in a skillet on high heat and saute the florets for 2-3 minutes, until they are lightly golden brown. Transfer them into a salad bowl.
STEP 2. Pour the rest of the olive oil into the same pan and saute the garlic with the hot peppers and bread cubes for 2-3 minutes, until golden, stirring constantly.
Transfer the garlic and croutons into the bowl with the cauliflower, and add the raisins, capers, and sliced radishes. Drizzle lemon juice and white wine vinegar and the lemon zest. Toss salad and serve.
Tips for the Best Broccoli Cauliflower Salad
- Don’t skip the blanch-then-sauté step. Blanching for just 2 minutes keeps the florets tender but not mushy. The quick sauté in olive oil that follows is what gives this salad its depth — it caramelizes the edges and adds a nuttiness you simply cannot get from raw vegetables.
- Cut florets evenly. Uniform pieces cook at the same rate and make the salad easier to eat. Aim for about 1½-inch pieces.
- Use good olive oil. This is the dressing. It carries the whole dish, so use the best extra virgin olive oil you have.
- Rinse your capers. Capers packed in brine can be very salty. Rinse them under cold water before adding to balance the flavors.
- Serve warm or at room temperature. This salad is best enjoyed shortly after making. Unlike mayo-based salads, it does not need to chill — eat it while the croutons are still crispy.
- Add the lemon zest last. Zest loses its fragrance quickly. Grate it directly over the finished salad just before serving for maximum brightness.
Variations and add-ons
This salad is versatile; You can make it with just cauliflower or broccoli or add your favorite cheese or other ingredients. Crumbled feta, shaved parmesan, or gruyere go well with the broccoli and cauliflower.
Make it Greek: Add a handful of crumbled feta, a few Kalamata olives, and a pinch of dried oregano. Dress with our Greek salad dressing instead of white wine vinegar.
Make it heartier: Add a drained can of chickpeas or white beans directly to the bowl. This turns the salad into a satisfying vegetarian main.
Add a grain: Toss in a cup of cooked farro, freekeh, or orzo to make this a full grain salad — great for meal prep.
Swap the bread: Use pita bread torn into pieces to make pita croutons. Toast them in olive oil until golden — very Greek, very good.
No raisins: Substitute with dried cranberries, chopped dried apricots, or skip the sweet element entirely.
Add cold cuts or roasted meat like black forest ham, a salami, or rustic sausage. Slice them in the salad, or serve on the side.
Have a great vegetarian dinner with eggplant, potato feta, or chickpea fritters.
This broccoli cauliflower salad is a great side dish. It goes well with our chicken chops, pork steaks, lamb burgers with orzo, and other dishes. Try it with our crispy calamari, codfish cakes, shrimp with orzo, and salmon with pesto.
Storage and make-ahead
- Refrigerator: Store leftovers in an airtight container for up to 2 days. Keep in mind the croutons will soften overnight — you can re-crisp them in a dry pan before serving. The flavors actually deepen by the next day.
- Freezer: Not recommended. The florets become watery and the texture suffers.
- Make ahead: You can blanch and sauté the florets a day in advance and store them separately. Make the croutons and prep the remaining ingredients. Assemble and dress the salad just before serving.
FAQs
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Broccoli Cauliflower Salad
Ingredients
- 1 cauliflower small, yields about 2 cups of florets
- 1 broccoli small, yields about 2 cups of florets
- 1 cup bread torn into one-inch thick pieces
- 1 garlic clove thinly sliced
- 1 chili pepper
- 1 tablespoon raisins
- 2 tablespoon capers rinsed and drained
- 3 radishes small, thinly sliced
- 3 tablespoons fresh basil finely chopped
- 1 tablespoon white wine vinegar
- 1 lemon juiced and zested
- ½ cup extra virgin olive oil
- sea salt
- freshly ground pepper
Instructions
- Put the cauliflower florets in a saucepan with plenty of salted water and boil for 2 minutes, just enough to soften slightly. Drain the florets.
- Heat half the olive oil in a skillet on high heat and saute the florets for 2-3 minutes, until they are lightly golden brown. Transfer the florets into a salad bowl.
- Pour the rest of the olive oil into the same pan and saute the garlic with the hot pepper and bread cubes for 2-3 minutes, until golden, stirring constantly.
- Transfer the garlic and croutons into the bowl with the cauliflower, and add the raisins, capers, and sliced radishes. Drizzle lemon juice and white wine vinegar and the lemon zest. Toss salad and serve.
Notes
- This salad is versatile; You can make it with just cauliflower or broccoli or add your favorite cheese or other ingredients.
- Crumbled feta, shaved parmesan, or gruyere go well with the broccoli cauliflower.
- Add cold cuts or roasted meat like black forest ham, a salami, or rustic sausage. Slice them in the salad, or serve on the side.
Nutrition
I love vegetable salad and this one just caught my taste! I think imma gonna eat this regularly lol
thank you Jamie!