Dinner

Mediteranean Marinated Cauliflower Salad Recipe

Name: Mediteranean Marinated Cauliflower Salad Recipe
Prep time: 15 min
Cook time: 5 min
Total time: 50 min
Cuisine: Mediterranean
Ingredients: 1 medium head of cauliflower, cut into small florets; 1 ½ cups cherry tomatoes, halved; ½ cup red onion, thinly sliced; ⅓ cup black olives (Kalamata); ⅓ cup green olives; ¼ cup fresh parsley, chopped; ¼ cup extra virgin olive oil; 3 tablespoons red wine vinegar; 1 teaspoon Dijon mustard; 1 clove garlic, minced; 1 teaspoon dried oregano; ½ teaspoon dried basil; ½ teaspoon salt; ½ teaspoon black pepper; ½ teaspoon red pepper flakes (optional)

ByLana Polati February 11, 2026February 11, 2026

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Introduction

This Mediterranean Marinated Cauliflower Salad is a fresh and vibrant dish perfect for warm days or as a flavorful side. Tender-crisp cauliflower combines beautifully with olives, tomatoes, and a zesty herb dressing. It’s easy to prepare and packed with bright, tangy flavors.

A white bowl filled with a colorful salad of small cauliflower florets, shiny dark olives, sliced red onions, and bright red cherry tomatoes. The vegetables are mixed together and sprinkled with finely chopped green herbs. The textures vary from the smooth olives to the crunchy cauliflower and crisp onions. The white marbled surface beneath the bowl adds a clean, fresh look to the image. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 medium head of cauliflower, cut into small florets
1 ½ cups cherry tomatoes, halved
½ cup red onion, thinly sliced
⅓ cup black olives (Kalamata)
⅓ cup green olives
¼ cup fresh parsley, chopped
¼ cup extra virgin olive oil
3 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1 clove garlic, minced
1 teaspoon dried oregano
½ teaspoon dried basil
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon red pepper flakes (optional)

Instructions

Step 1: Blanch the cauliflower florets in boiling water for 1-2 minutes until tender-crisp. Immediately transfer them to an ice bath to stop the cooking and preserve their crunch.
Step 2: In a large mixing bowl, combine the blanched cauliflower with cherry tomatoes, sliced red onions, black and green olives, and chopped parsley.
Step 3: In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, dried basil, salt, black pepper, and red pepper flakes if using.
Step 4: Pour the dressing over the salad and toss well to coat all the ingredients evenly. Refrigerate for at least 30 minutes before serving to allow the flavors to meld.

Tips & Variations

For added texture, sprinkle some toasted pine nuts or slivered almonds before serving.
Use fresh herbs like oregano and basil if available for a brighter flavor.
Adjust the red pepper flakes to your preferred heat level or omit for a milder salad.
Try adding diced cucumber or bell peppers for extra crunch and color.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. The flavors will deepen as it sits, but the cauliflower remains pleasantly crisp. Serve chilled or at room temperature. If the salad releases liquid, drain it slightly before serving.

How to Serve

The image shows a colorful salad in a white bowl placed on a white marbled surface. The salad has three main layers visible: at the bottom, there are chopped red onions with a smooth texture and purple color; above that, large white cauliflower florets with a rough, bumpy texture; and mixed throughout, shiny dark purple olives and bright orange-red cherry tomatoes with smooth, glossy skins. Small green herb pieces are sprinkled over the salad, adding a fresh touch. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, it’s best made a few hours ahead or even the day before to let the flavors develop. Just keep it refrigerated and give it a gentle toss before serving.