Description
A refreshing and colorful salad featuring marinated cauliflower, cherry tomatoes, olives, and aromatic herbs, perfect for summer gatherings.
Ingredients
Scale
- 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), pitted and sliced
- ⅓ cup green olives, pitted and sliced
- 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 sea salt
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes (optional for a kick)
Instructions
- Bring a large pot of salted water to a boil.
- Add cauliflower florets and cook for 1-2 minutes until tender-crisp.
- Transfer cauliflower to an ice bath to stop cooking.
- In a mixing bowl, combine cooled cauliflower, cherry tomatoes, red onion, olives, and parsley.
- In another bowl, whisk together olive oil, red wine vinegar, Dijon mustard, garlic, oregano, basil, salt, pepper, and red pepper flakes.
- Pour dressing over salad and toss gently until well coated.
- Chill the salad in the refrigerator for at least 30 minutes before serving.
Notes
This salad can be made ahead of time and served cold. Feel free to customize with seasonal ingredients.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Boiling & Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 4g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg