Name: Mediterranean Marinated Cauliflower Salad Recipe
Prep time: 15 min
Cook time: 2 min
Total time: 35 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)

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Introduction

This Mediterranean Marinated Cauliflower Salad is a fresh, vibrant dish perfect for warm days or as a flavorful side. Combining tender-crisp cauliflower with juicy cherry tomatoes, olives, and a zesty herb dressing, it’s a colorful, healthy salad that everyone will enjoy.

A close-up view shows a fresh salad with three main layers: at the base, white cauliflower florets with a rough, bumpy texture are spread around; mixed with these are sliced purple-red onions with smooth, shiny surfaces; on top, halved bright red cherry tomatoes with juicy interiors are clearly visible, along with whole black and green olives that add contrast with their glossy skins. All ingredients are sprinkled with small green herb bits and black pepper seasoning, giving the salad a colorful and fresh look, all placed on a white marbled surface. 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 process.
Step 2: In a large mixing bowl, combine the blanched cauliflower with cherry tomatoes, red onion, 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.
Step 5: Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld together.

Tips & Variations

For extra crunch, add toasted pine nuts or slivered almonds just before serving.
Swap red wine vinegar for lemon juice for a brighter, citrusy flavor.
Use fresh herbs like dill or mint instead of parsley for a different herbal note.
If you prefer a milder salad, omit the red pepper flakes or reduce the amount.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. The flavors will deepen over time, making it even more delicious. Serve chilled or at room temperature. If needed, gently toss before serving to redistribute the dressing.

How to Serve

This image shows a close-up of a colorful salad with several layers of ingredients mixed together. The first layer is made of evenly cut white cauliflower florets, which have a slightly rough texture and some black pepper seasoning. Next, there are bright red cherry tomato halves scattered throughout, showing their juicy interior with seeds clearly visible. Thin, vivid purple slices of red onion add a sharp color contrast, while whole black olives and green olives with a smooth, shiny surface are distributed evenly around the dish. Small pieces of green herbs, likely parsley, are sprinkled all over the salad, adding a fresh look. The salad is lightly coated with a dressing that gives a slight gloss to the vegetables. The whole scene is set against a white marbled texture in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use raw cauliflower instead of blanching it?

While raw cauliflower can be used, blanching softens it slightly and helps the florets absorb the dressing better, resulting in a more balanced texture and flavor.

Is this salad suitable for meal prep?

Yes, this salad holds up well in the fridge for a few days and is great for meal prep. Keep it chilled and enjoy as a quick, healthy side or light lunch.