Italian Vegetable Salad
Prep time
Cook time
Total time
Serves: 8
  • ½ cup olive oil
  • ¼ cup white wine vinegar
  • 1 tablespoon Italian seasoning
  • 1 tablespoon Dijon mustard
  • 1 tablespoon minced garlic
  • ¾ teaspoon salt
  • ½ teaspoon sugar
  • ½ teaspoon ground black pepper
  • 3 cups cauliflower florets
  • 2 cups cherry tomatoes, sliced in half
  • 2 green peppers, diced
  • 3 medium zucchini, cut into bite-size pieces
  • 3 carrots, peeled and cut into bite-size pieces
  • 1 small red onion, diced
  • 1 block provolone cheese, finely diced
  • bunch of parsley, chopped
  1. In a small bowl, whisk together the olive oil, vinegar, Italian seasoning, Dijon mustard, garlic, salt, sugar, and pepper. In a large bowl, combine the cauliflower, cherry tomatoes, green peppers, zucchini, carrots, onion and cheese.
  2. Pour the dressing mixture over the vegetables, tossing gently to coat. Cover and refrigerate for at least 2 hours or up to 24 hours, stirring occasionally. Before serving add fresh parsley.
I doubled this recipe for a barbecue and it turned out great. Any vegetable would work in this recipe so choose your favorites!
Recipe by Stuck On Sweet at