• 1/4 cup kosher salt
  • 1 small red sweet bell pepper or green cubanelle pepper, seeded, quartered and cut into 1/2-inch slices
  • 2 small finger peppers, Fresno chilies or banana hot peppers, sliced into thin rings
  • 2 cups blanched cauliflower florets
  • 2 carrots, peeled and sliced 1/4-inch thick
  • 2 to 3 ribs celery with leafy tops, chopped into 1-inch pieces
  • 2 large cloves garlic, grated or minced
  • 1 teaspoon dried oregano or marjoram
  • 1 teaspoon celery seed
  • 1/4 cup white balsamic or white wine vinegar
  • 1/4 cup EVOO Extra Virgin Olive Oil
  • 1 cup Sicilian green olives, pitted and chopped


Place salt in a bowl, add the veggies and cover with cold water. Stir to combine. Cover and store for 2 days to brine.

Whisk up dressing of garlic, oregano, celery seed, vinegar and oil. Drain salad and toss with dressing and olives.