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Antipasto-Style Zucchini and Cauliflower Salad

Antipasto-Style Zucchini and Cauliflower Salad

By Courtney HillMarch 26, 2025

  • Makes
    4-6 servings
  • Cook Time
    1 hour
  • Active time plus cooling
    30 minutes active
  • Rating

Stop steaming your cauliflower! Thinly sliced and boldly marinated, it’s amazing raw in this salad inspired by Italian antipasto. The cauliflower brings crisp texture as well as a subtle sweetness that combines well with thinly sliced raw zucchini. If you own a mandoline, use it to slice these vegetables, but discard the spongy, seedy core of the zucchini. Uneven, irregular shapes are part of the charm of the dish, so don’t worry when the cauliflower crumbles a little. For a little spiciness, use salami that packs some heat, such as Calabrese, sopressata or even pepperoni.

Ingredients
  • 1

    medium zucchini

  • 1

    pound trimmed cauliflower (see headnote)

  • ¼

    cup red wine vinegar

  • 1

    tablespoon honey

  • ¾

    teaspoon dried oregano

  • Kosher salt and ground black pepper

  • 1

    large shallot, minced

  • 2

    ounces thinly sliced salami (see headnote), cut into rough ½-inch bits

  • 2

    ounce chunk provolone cheese, cut into ½-inch cubes, or ½ cup drained fresh mozzarella pearls (perlini)

  • 1

    cup cherry or grape tomatoes, halved

  • 1

    cup lightly packed fresh flat-leaf parsley

  • ½

    cup pitted black olives, green olives or a combination, chopped

  • ¼

    cup extra-virgin olive oil

Step 1

Trim the ends of the zucchini, then halve it crosswise. Slice ⅛-inch-thick lengthwise planks from each half, stopping at the seedy core. Rotate the zucchini a quarter and repeat slicing planks. Repeat on each side until only the core remains; discard the core. Cut the cauliflower into large florets, then slice them lengthwise ⅛ inch thick; it’s fine if they break into pieces.

Step 2

In a large bowl, whisk the vinegar, honey, oregano, ¾ teaspoon salt and ¼ teaspoon pepper. Add the shallot, zucchini and cauliflower (including any crumbly bits). Toss, then let stand at room temperature for 30 minutes, tossing once or twice. To the bowl, add the salami, cheese, tomatoes, parsley, olives and oil; toss. Taste and season with salt and pepper.

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