3 stalks broccoli
half a head of cauliflower
3 T red wine vinegar
2 tsp kosher salt
1 1/2 tsp dried oregano
1/4 tsp freshly ground black pepper
1/2 cup extra virgin olive oil
1 roasted red bell pepper, peeled, seeded and diced 1/2", or 1/2 cup diced bottled roasted 
   peppers
1 small red onion, very thinly sliced
16 large green Sicilian olives, pitted and coarsely chopped
3 T large capers, drained and coarsely chopped

Heat a large pot of salted water to boiling.  Separate the broccoli florets from the stalk. leaving about 2 inches of stalk attached.  Cut the larger broccoli pieces in half lengthwise; leave smaller pieces whole.  Cut the thick core from the cauliflower.  Separate the cauliflower florets into pieces about the same size as the broccoli.
Add the broccoli to the boiling water.  Boil just until tender but still very firm, about 6 minutes.  Remove with a slotted spoon to a colander to drain.  Add the cauliflower to the water.  Boil until tender but still very firm, about 8 minutes.  Turn the cauliflower into the colander.  Let stand until thoroughly drained.
White the vegetables are cooking, place the vinegar, salt, oregano and pepper in a large mixing bowl.  Beat until the salt is dissolved.  Add the oil in a think, steady stream, beating continuously.

Add the drained vegetables to the dressing.  Toss to coat.  Let stand, tossing frequently - 10 minutes.  Add the remaining ingredients and toss to mix.

Note:  If Sicilian olives are not available, use any large, firm green olives. 

Makes 8 servings

from Colavita