Mediterranean Marinated Cauliflower Salad
A crisp, tangy cauliflower salad marinated in a lemon-herb dressing with olives, tomatoes, and red onion. Perfect as a cold side dish or light Mediterranean lunch.
Equipment
- Large pot
- Mixing Bowl
- Small whisk
- Colander
Ingredients
- 1 medium head cauliflower, cut into small florets
- 1/2 cup cherry tomatoes, halved
- 1/3 cup Kalamata olives, pitted and sliced
- 1/4 cup red onion, thinly sliced
- 1/4 cup roasted red peppers, chopped
- 1/4 cup fresh parsley, roughly chopped
- 3 tbsp extra virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tbsp red wine vinegar
- 1 tsp dried oregano
- 1/2 tsp garlic powder
- 1/2 tsp salt or to taste
- 1/4 tsp black pepper
- 1/4 cup crumbled feta cheese optional
Instructions
- Blanch the cauliflower in boiling salted water for 3 minutes, then transfer immediately to ice water for 2 minutes.
- Drain and dry the florets thoroughly with a clean towel, then place in a large mixing bowl.
- Add cherry tomatoes, olives, red onion, roasted red peppers, and parsley to the bowl.
- Whisk together olive oil, lemon juice, red wine vinegar, oregano, garlic powder, salt, and pepper in a small bowl.
- Pour the dressing over the salad and toss gently until everything is evenly coated.
- Refrigerate for at least 20 minutes before serving. Taste and adjust seasoning, then top with feta if using.
Notes
- Blanch cauliflower for exactly 3 minutes - no longer or it gets too soft.
- Dry florets well before dressing for better marinade absorption.
- Add feta and fresh herbs just before serving if making ahead.
- Tastes even better the next day after overnight marinating.