Description
This Mediterranean Marinated Cauliflower Salad is a vibrant and refreshing dish, perfect for summer meals, picnics, or light lunches. With a crunchy texture and tangy dressing, it’s a delightful symphony of flavors.
Ingredients
Scale
- 1 medium cauliflower head, cut into florets
- 1½ cups cherry tomatoes, halved
- ⅓ cup Kalamata olives
- ½ cup thinly sliced red onion
- ⅓ cup green olives
- ¼ cup chopped fresh parsley
- ¼ cup extra virgin olive oil
- 3 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1 clove garlic, minced
- 1 tsp dried oregano
- ½ tsp dried basil
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp red pepper flakes (optional)
Instructions
- Begin by bringing a large pot of water to a rolling boil. Carefully add the cauliflower florets and allow them to cook for about 1 to 2 minutes. Quickly transfer the florets to a bowl of ice water to shock them, halting the cooking process.
- In a large mixing bowl, combine the blanched cauliflower, halved cherry tomatoes, thinly sliced red onion, Kalamata olives, green olives, and freshly chopped parsley.
- In a separate bowl, whisk together the extra virgin olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, dried basil, salt, black pepper, and optional red pepper flakes until emulsified.
- Pour the prepared dressing over the salad ingredients in the large bowl. Toss well and chill in the refrigerator for at least 30 minutes before serving.
Notes
For added protein, consider adding grilled chicken or chickpeas. The salad pairs well with grilled meats or fish and is best served cold after allowing the flavors to meld.
- Prep Time: 10 minutes
- Cook Time: 2 minutes
- Category: Salad
Nutrition
- Calories: 130 kcal
- Sodium: 360 mg
- Protein: 3 g