Ingredients

Scale

Here’s a breakdown of what goes into this colorful antipasto and why each ingredient earns its place.

For the Antipasto

1 cup cauliflower florets, cut into small pieces — Adds hearty crunch and soaks up the marinade well.
¾ cup carrots, thinly sliced — Adds natural sweetness and color.
¾ cup celery, sliced — Adds fresh, crisp crunch.
1 red bell pepper, sliced — Adds sweetness and vibrant color.
1 yellow bell pepper, sliced — Brightens the color mix with mellow sweetness.
½ small red onion, thinly sliced — Adds sharp, savory bite that mellows as it marinates.
¾ cup pepperoncini, drained and sliced — Adds tangy heat and classic Italian deli flavor.
½ cup Kalamata olives, pitted — Adds deep, savory olive flavor.
½ cup green olives, pitted — Adds briny, tangy contrast.
3 garlic cloves, thinly sliced — Adds bold, aromatic flavor throughout the jar.
2 tbsp fresh parsley, chopped — Adds fresh, herbal brightness.
1 tbsp fresh basil, chopped — Adds a touch of sweet, aromatic flavor.
1 tsp dried oregano — Reinforces the classic Italian flavor profile.

For the Marinade

½ cup extra-virgin olive oil — Forms the rich base of the marinade.
¼ cup red wine vinegar — Adds sharp, classic Italian tang.
2 tbsp fresh lemon juice — Adds bright acidity.
1 tsp Dijon mustard — Adds depth and helps the marinade emulsify.
1 tsp honey — Balances the acidity of the vinegar and lemon.
1 tsp Italian seasoning — Reinforces the classic Italian flavor profile.
½ tsp dried oregano — Adds earthy, herbal depth.
½ tsp black pepper — Adds a subtle, warm bite.
½ tsp kosher salt — Enhances all the other flavors.
¼ tsp red pepper flakes, optional — Adds a gentle kick of heat.
1 tbsp pepperoncini brine, optional — Adds extra tangy depth.

Instructions

This recipe comes together in a series of simple steps. Here’s exactly how to make it.

Step 1: Prepare the Vegetables Cut the cauliflower into small florets and slice the carrots, celery, bell peppers, and red onion. Drain the olives and pepperoncini thoroughly.

Step 2: Blanch the Cauliflower and Carrots Bring a large pot of salted water to a boil. Add the cauliflower and carrots and cook for 2–3 minutes, just until slightly tender but still crisp.

Step 3: Cool Quickly Drain the vegetables and immediately transfer them to a bowl of ice water. Let them cool for 2 minutes, then drain very well and pat dry.

Step 4: Make the Marinade In a small bowl or jar, whisk together the olive oil, red wine vinegar, lemon juice, Dijon mustard, honey, Italian seasoning, oregano, black pepper, salt, red pepper flakes, and optional pepperoncini brine.

Step 5: Combine the Ingredients Add the cauliflower, carrots, celery, red and yellow bell peppers, red onion, pepperoncini, Kalamata olives, green olives, garlic, parsley, basil, and oregano to a large bowl.

Step 6: Add the Marinade Pour the dressing over the vegetables and gently toss until everything is evenly coated.

Step 7: Fill the Jar Spoon the mixture into a clean glass jar, gently pressing the vegetables down as you fill it. Distribute the olives and pepperoncini throughout the jar.

Step 8: Marinate Pour any remaining marinade over the top. Seal the jar and refrigerate for at least 4 hours, preferably overnight.

Step 9: Serve Let the antipasto sit at room temperature for about 10–15 minutes before serving. Give the jar a gentle shake or stir, then transfer to a serving platter or enjoy directly from the jar.