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Mediterranean Marinated Cauliflower Salad Side

Mediterranean Marinated Cauliflower Salad Side

A fresh and flavorful Mediterranean Marinated Cauliflower Salad Side made with blanched cauliflower, Kalamata olives, cherry tomatoes, feta, and a bright lemon herb vinaigrette. Make-ahead friendly and perfect as a cold summer side.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Mediterranean
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

  • 1 medium head cauliflower, cut into small florets
  • 1/2 cup Kalamata olives, pitted and halved
  • 1 cup cherry tomatoes, halved
  • 1/2 red onion, thinly sliced
  • 1/2 cup crumbled feta cheese add at the end
  • 1/4 cup fresh parsley, roughly chopped add at the end
  • 3 tbsp extra virgin olive oil
  • 2 tbsp red wine vinegar
  • 1 tbsp fresh lemon juice
  • 1 tsp dried oregano
  • 1/2 tsp garlic powder
  • salt and black pepper to taste

Equipment

  • Large Pot
  • Mixing bowl
  • Whisk
  • Colander

Method
 

  1. Blanch the cauliflower in a large pot of salted boiling water for 2 to 3 minutes until just slightly tender.
  2. Ice bath: Transfer immediately to a bowl of ice water for 5 minutes, then drain and pat dry thoroughly.
  3. Make the dressing by whisking together olive oil, red wine vinegar, lemon juice, oregano, garlic powder, salt, and pepper.
  4. Combine cauliflower, cherry tomatoes, red onion, and olives in a large bowl. Pour dressing over everything and toss gently.
  5. Marinate covered in the refrigerator for at least 30 minutes before serving.
  6. Finish by folding in crumbled feta and fresh parsley just before serving.

Notes

  • Do not overblanch - 2 to 3 minutes maximum keeps florets firm.
  • Add feta and parsley only at serving time to preserve texture and color.
  • Soak red onion in cold water for 10 minutes if the flavor is too sharp.
  • Salad keeps well for up to 3 days refrigerated in an airtight container.