Description
This cauliflower salad features crisp-tender florets, cherry tomatoes, olives, capers, and a bright lemon olive vinaigrette. A Mediterranean-inspired side that’s fresh, light, and full of flavor.
Ingredients
1 medium head cauliflower, cut into florets
1 cup cherry tomatoes, halved
½ cup pitted Kalamata olives, halved
2 tablespoons capers, drained
¼ cup red onion, thinly sliced
3 tablespoons fresh parsley, chopped
3 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
½ teaspoon dried oregano
Salt and pepper, to taste
Instructions
Bring a large pot of salted water to a boil. Blanch cauliflower florets for 3–4 minutes until crisp-tender. Drain and rinse under cold water.
In a large bowl, combine cauliflower, cherry tomatoes, olives, capers, red onion, and parsley.
In a small bowl, whisk together olive oil, lemon juice, lemon zest, oregano, salt, and pepper.
Pour dressing over the salad and toss to coat.
Let sit at room temperature for 10–15 minutes before serving. Serve chilled or at room temperature.
Notes
Add chickpeas or white beans for protein.
Try fresh mint or basil for extra herb flavor.
For added richness, top with crumbled feta.
A pinch of red pepper flakes adds heat.
- Prep Time: 15 minutes
- Cook Time: 10 minutes (blanching)
- Category: Salad
- Method: Blanching
- Cuisine: Mediterranean, Italian
