Mediterranean Cauliflower Salad
This Mediterranean Cauliflower Salad is a vibrant and healthy dish packed with fresh vegetables, herbs, and a zesty dressing. It's perfect as a light meal or a side dish, bringing together the flavors of the Mediterranean in a refreshing way.
Equipment
- 1 large mixing bowl
- 1 colander
- 1 large pot for cooking cauliflower
- 1 whisk for dressing
- 1 serving platter
Ingredients
- 1 medium head cauliflower About 1.5 pounds, cut into small florets.
- 1 cup cherry tomatoes Halved.
- 1 medium cucumber Diced.
- ½ medium red onion Finely chopped.
- ¼ cup Kalamata olives Pitted and sliced.
- ½ cup feta cheese Crumbled.
- ¼ cup fresh parsley Chopped.
- ¼ cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- Salt To taste.
- Pepper To taste.
Instructions
- Bring a large pot of salted water to a boil. Add the cauliflower florets and blanch them for about 5 minutes, until just tender but still crisp. Drain in a colander and rinse under cold water to stop the cooking process. Let it cool completely.
- In a large mixing bowl, combine the cherry tomatoes, cucumber, red onion, Kalamata olives, feta cheese, and parsley.
- Once the cauliflower is cool, add it to the mixing bowl with the other vegetables.
- In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and pepper until well combined.
- Pour the dressing over the salad and gently toss everything together to combine.
- Taste and adjust seasoning if necessary. Serve immediately or let it chill in the refrigerator for about 30 minutes to allow the flavors to meld.
Notes
Feel free to customize the salad by adding other vegetables such as bell peppers or radishes.
This salad can be made in advance and stored in the refrigerator for up to 2 days; just be sure to add the dressing right before serving for the best texture.
For a vegan option, omit the feta cheese or swap for a plant-based alternative.