Description
A refreshing and flavorful Marinated Cauliflower Salad that is perfect for picnics, potlucks, or as a healthy side dish. This salad features blanched cauliflower tossed with cherry tomatoes, cucumber, olives, and a zesty marinade, topped with feta cheese for a Mediterranean twist.
Ingredients
Scale
Main Salad:
- 1 medium head cauliflower, cut into small florets
- 1/2 cup cherry tomatoes, halved
- 1/2 cup sliced cucumber
- 1/4 cup diced red onion
- 1/4 cup sliced black olives
- 1/4 cup chopped fresh parsley
- 1/4 cup crumbled feta cheese (optional)
For the Marinade:
- 1/4 cup olive oil
- 3 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Blanch Cauliflower: Bring a large pot of salted water to a boil. Add cauliflower florets and blanch for 2–3 minutes until tender-crisp. Drain, rinse under cold water, and pat dry.
- Make Marinade: Whisk together olive oil, red wine vinegar, Dijon mustard, garlic, oregano, salt, and pepper in a bowl.
- Toss Ingredients: In a large bowl, combine cauliflower, tomatoes, cucumber, onion, olives, and parsley. Pour marinade over, toss to coat. Refrigerate for 2 hours or overnight.
- Serve: Before serving, toss again and add feta cheese if desired. Serve chilled.
Notes
- This salad can be made 1–2 days ahead.
- For added crunch, include radishes or bell peppers.
- Perfect for picnics, potlucks, or alongside grilled dishes.
- Prep Time: 15 minutes
- Cook Time: 3 minutes
- Category: Salad, Side Dish
- Method: Marinating
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 portion
- Calories: 120
- Sugar: 3 g
- Sodium: 230 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 5 mg
