Mediterranean Marinated Cauliflower Salad
This vibrant and crunchy Mediterranean marinated cauliflower salad is a perfect side dish that's bright, tangy, and gets better after marinating. Ideal for meal prep and potlucks.
Ingredients
Main Ingredients
- 1 head cauliflower, cut into florets Ensure it's blanched just right for a crunchy texture.
- 1 cup olives, sliced A mix of Kalamata and green olives works well.
- 1 cup cherry tomatoes, halved Adds sweetness to balance out the tanginess.
- 1/4 cup fresh herbs (such as parsley, basil, or dill), chopped Choose based on what herbs are fresh or on sale.
Dressing Ingredients
- 1/4 cup extra virgin olive oil A healthy fat hero, adds flavor.
- 2 tablespoons red wine vinegar Can substitute with white wine vinegar or apple cider vinegar.
- 1 clove garlic, minced Enhances the flavor of the dressing.
- to taste Salt and pepper Don't be shy with the salt to make veggies pop.
Instructions
Preparation
- In a large pot of boiling salted water, blanch the cauliflower florets for about 3-4 minutes until just tender; drain and cool.
- In a large bowl, combine the cauliflower, olives, tomatoes, and herbs.
- In a small bowl, whisk together the olive oil, red wine vinegar, garlic, salt, and pepper.
- Pour the dressing over the salad and toss to coat.
- Let the salad marinate in the fridge for at least 30 minutes before serving to allow flavors to meld.
Notes
This salad can be made up to 24 hours in advance. Store in an airtight container in the fridge for 3-4 days. Serve chilled or at room temperature.