Ingredients:

  • 1 kg (2 large heads) fresh Broccoli, crowns only, finely chopped into small florets
  • 120 g (4 oz) hard Genoa Salami, diced small
  • 120 g (4 oz) sharp Provolone cheese, diced small
  • 120 ml (½ cup) jarred Pepperoncini Peppers, drained, sliced into rings
  • 60 ml (¼ cup) drained Pepperoncini Brine (liquid reserved from the jar)
  • 60 g (½ medium) Red Onion, very finely minced
  • 60 g (½ cup) toasted Pine Nuts or Sunflower Seeds (for crunch)
  • 120 ml (½ cup) Extra Virgin Olive Oil
  • 60 ml (¼ cup) Red Wine Vinegar
  • 2 tbsp Greek Yogurt or Sour Cream
  • 1 tbsp Dijon Mustard
  • 1 tsp granulated Sugar
  • 1 tsp dried Italian Seasoning
  • 1 large clove Garlic, minced
  • ½ tsp fine Sea Salt
  • ¼ tsp freshly ground Black Pepper

Instructions:

  1. Prep Broccoli: Wash and thoroughly dry the broccoli crowns. Using a sharp knife, chop the broccoli into very small, bite-sized florets. Transfer to the large mixing bowl.
  2. Dice Deli Components: Dice the salami and provolone cheese into small, uniform cubes. Mince the red onion finely.
  3. Combine Salad: Add the diced salami, provolone, minced red onion, and sliced pepperoncini peppers to the bowl with the broccoli.
  4. Combine Wet Ingredients: In a separate small bowl, whisk together the red wine vinegar, pepperoncini brine, Greek yogurt/sour cream, and Dijon mustard until thoroughly combined.
  5. Seasoning: Add the minced garlic, sugar, Italian seasoning, salt, and pepper to the dressing mixture. Whisk well.
  6. Emulsify: Slowly drizzle the olive oil into the vinegar mixture while continuously whisking until the dressing thickens slightly and emulsifies. Taste and adjust seasoning.
  7. Dress the Salad: Pour about three-quarters of the vinaigrette over the broccoli and deli mixture. Reserve the remaining dressing.
  8. Toss Thoroughly: Use large spoons or clean hands to mix the salad thoroughly, ensuring every piece of broccoli is coated.
  9. Chill: Cover the bowl tightly and refrigerate for a minimum of 30 minutes, or ideally 1 hour. This resting time allows the flavors to meld and tenderizes the broccoli slightly.
  10. Final Toss and Garnish: Just before serving, give the salad a final toss. If it looks dry, add the remaining reserved dressing. Stir in the toasted pine nuts or sunflower seeds and serve immediately.