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Mediterranean Marinated Cauliflower Salad

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A fresh and vibrant Mediterranean marinated cauliflower salad made with crisp cauliflower florets, colorful vegetables, herbs, and a tangy lemon-garlic dressing. The cauliflower absorbs the flavorful marinade, creating a refreshing and satisfying dish perfect for make-ahead meals.

Ingredients

  • 1 medium head cauliflower, cut into small florets
  • 1 cup cherry tomatoes, halved
  • ½ cup cucumber, diced
  • ¼ cup red onion, finely sliced
  • ¼ cup kalamata olives, sliced
  • ¼ cup fresh parsley, chopped
  • 2 tablespoons fresh mint, chopped
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon red wine vinegar
  • 1 clove garlic, minced
  • ½ teaspoon dried oregano
  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. Cut the cauliflower into small bite-sized florets and place them in a large mixing bowl. If a softer texture is desired, blanch the florets in boiling water for 1 minute and cool them quickly.
  2. Add the halved cherry tomatoes, diced cucumber, sliced red onion, kalamata olives, chopped parsley, and chopped mint to the bowl.
  3. In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, minced garlic, dried oregano, salt, and black pepper until well combined.
  4. Pour the marinade over the vegetables and gently toss until everything is evenly coated.
  5. Cover the bowl and refrigerate the salad for at least 30 minutes to allow the flavors to develop.
  6. Before serving, toss the salad again and adjust seasoning if needed.

Notes

  • For a deeper flavor, roast the cauliflower instead of using it raw, then allow it to cool before mixing.
  • Crumbled feta cheese can be added for a creamy and salty flavor.
  • Add chickpeas to make the salad more filling and increase protein.
  • Diced bell peppers or sliced celery add extra crunch.
  • Fresh dill or basil can replace parsley for a different herbal flavor.
  • Store in an airtight container in the refrigerator for up to 3 days.

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