Description
Bright, briny, and herb-packed—this no-cook cauliflower salad tastes like summer by the sea.
Ingredients
- Fresh cauliflower florets
- Cherry tomatoes
- Mixed Mediterranean olives
- Extra-virgin olive oil
- Red onion (diced)
- Fresh parsley (chopped)
- Fresh oregano or dill
- Lemon juice
- Red wine vinegar
- Garlic (minced)
- Salt
- Black pepper
- Optional capers or pepperoncini
Instructions
- Cut cauliflower into small bite-size florets and add to a large mixing bowl.
- Halve cherry tomatoes and finely dice red onion; add to the bowl.
- Toss in olives, parsley, and herbs.
- Whisk olive oil, lemon juice, red wine vinegar, garlic, salt, and pepper until emulsified.
- Pour dressing over the salad and toss gently until evenly coated.
- Let marinate 10–30 minutes for deeper flavor.
- Serve chilled or at room temperature, tossing once more before serving.
Notes
- For a spicier kick, add optional pepperoncini.
- Marinating the salad enhances the flavors.
- Best served fresh but can be stored in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: No heat
- Category: Salad
- Method: No-cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 3g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg