Mediterranean Cauliflower Salad - light meal or side salad
This Mediterranean Cauliflower Salad is a delicious and healthy light meal or side salad. Loaded with fresh vegetables, vibrant herbs, and a tangy dressing, it's perfect for a cozy lunch or as a refreshing side dish for dinner.
Equipment
- 1 large pot
- 1 large bowl
- 1 colander
- 1 chopping board
- 1 whisk
- 1 serving spoon
Ingredients
- 1 medium head cauliflower About 1 pound.
- 1 cup cherry tomatoes Halved.
- 1 cucumber cucumber Diced.
- ½ red onion red onion Finely chopped.
- ½ cup kalamata olives Pitted and sliced.
- ¼ cup fresh parsley Chopped.
- ¼ cup feta cheese Crumbled.
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon dried oregano
- to taste salt
- to taste pepper
Instructions
- Bring a large pot of salted water to a boil. Meanwhile, rinse and chop the cauliflower into small florets.
- Once the water is boiling, add the cauliflower florets and cook for about 5 minutes until tender-crisp.
- Drain the cauliflower in a colander and rinse under cold water to stop the cooking process. Allow it to drain thoroughly.
- In a large bowl, combine the cooled cauliflower, cherry tomatoes, cucumber, red onion, kalamata olives, parsley, and feta cheese.
- In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and pepper until well combined.
- Pour the dressing over the salad mixture and toss gently to coat all the ingredients evenly.
- Taste and adjust the seasoning, if needed. Allow the salad to sit for about 10 minutes before serving to let the flavors meld.
Notes
This salad can be made ahead of time and stored in the refrigerator for up to 2 days. The flavors will continue to develop as it sits.
Feel free to add other vegetables like bell peppers or radishes for extra crunch and flavor.
To make it a heartier meal, consider adding cooked quinoa or chickpeas.