Mediterranean Cauliflower Salad - light meal or side salad
This Mediterranean Cauliflower Salad is a vibrant mix of fresh vegetables and herbs, tossed with a zesty lemon dressing. Ideal as a light meal or a refreshing side, this salad is not only healthy but also packed with flavor. Perfect for warm days or as a colorful addition to any meal.
Equipment
- 1 large mixing bowl
- 1 small bowl for dressing
- 1 steamer or pot with lid
- 1 cutting board
- 1 whisk or fork
Ingredients
- 1 medium head cauliflower About 4 cups when chopped.
- 1 cup cherry tomatoes Halved.
- 1 cup cucumber Diced.
- ½ cup red onion Finely chopped.
- ½ cup Kalamata olives Pitted and halved.
- ¼ cup fresh parsley Chopped.
- ¼ cup feta cheese Crumbled.
- ¼ cup extra virgin olive oil
- 2 tablespoons lemon juice
- 1 teaspoon dried oregano
- to taste salt
- to taste pepper
Instructions
- Begin by preparing the cauliflower. Remove the leaves and stem, then chop the cauliflower into small florets. Rinse under cold water.
- Steam the cauliflower florets in a steamer or pot with a little water, covered, for about 5-7 minutes, until tender but still crisp. You can also boil the florets if you prefer. Drain and let cool.
- In a large mixing bowl, combine the cooled cauliflower, cherry tomatoes, cucumber, red onion, olives, parsley, and feta cheese. Toss gently to mix all the ingredients.
- In a small bowl, whisk together the olive oil, lemon juice, dried oregano, salt, and pepper to create a dressing.
- Pour the dressing over the salad and gently toss to coat all components evenly.
- Taste and adjust seasoning if necessary. Serve immediately or refrigerate for about 30 minutes to let the flavors meld.
Notes
This salad can be made ahead of time; however, it's best enjoyed fresh or within 1-2 days for optimal texture.
Feel free to add or substitute other vegetables such as bell peppers or spinach to suit your taste.
This salad can be enjoyed on its own as a light meal or served alongside grilled meats or pita bread for a more complete meal.