Description
This Mediterranean Marinated Cauliflower Salad is a vibrant and healthy dish featuring crisp-blanched cauliflower florets tossed with juicy cherry tomatoes, tangy olives, and fresh parsley, all coated in a flavorful red wine vinegar and olive oil dressing infused with garlic and herbs. Perfect as a light lunch or side dish, this salad marries Mediterranean flavors with a refreshing, satisfying crunch.
Ingredients
Scale
Salad
- 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
Dressing
- 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
- Blanch Cauliflower: Bring a pot of water to a boil and add the cauliflower florets. Blanch them for 1-2 minutes until they become tender-crisp, then immediately transfer the cauliflower to an ice bath to stop the cooking process and preserve their bright color and crunch.
- Combine Salad Ingredients: In a large mixing bowl, combine the blanched and cooled cauliflower florets with the halved cherry tomatoes, thinly sliced red onions, both black and green olives, and chopped fresh parsley, stirring gently to mix.
- Prepare Dressing: In a small 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 well combined and emulsified.
- Toss Salad: Pour the prepared dressing over the salad ingredients and toss thoroughly to ensure everything is well coated with the flavorful dressing.
- Chill and Serve: Refrigerate the salad for at least 30 minutes to allow the flavors to meld and the salad to chill before serving. Serve cold or at room temperature.
Notes
- Blanching the cauliflower briefly keeps it crisp while removing rawness.
- Use fresh and ripe cherry tomatoes for the best flavor.
- Adjust red pepper flakes quantity or omit for less spice.
- This salad can be made a few hours ahead for enhanced flavor.
- Store leftovers covered in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Blanching and No-Cook
- Cuisine: Mediterranean
Keywords: cauliflower salad, Mediterranean salad, marinated salad, healthy salad, vegetarian, easy salad
