Description
A vibrant and satisfying dish combining fresh vegetables and bold Mediterranean flavors.
Ingredients
Scale
- ¼ cup fresh parsley, chopped
- ⅓ cup green olives
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes (optional)
- 3 tablespoons red wine vinegar
- ½ teaspoon black pepper
- ½ cup red onion, thinly sliced
- ½ teaspoon salt
- 1 medium head cauliflower, cut into florets
- 1 clove garlic, minced
- ⅓ cup Kalamata olives (black)
- 1 ½ cups cherry tomatoes, halved
- 1 teaspoon Dijon mustard
- ½ teaspoon dried basil
- ¼ cup extra virgin olive oil
Instructions
- Begin by bringing a medium-sized pot of water to a rolling boil. Add a pinch of salt to the water to enhance the flavor of the cauliflower. Once boiling, add the cauliflower florets for about 1-2 minutes; this quick blanching will soften them just enough while preserving their crunch. Keep a close eye on the time to avoid overcooking.
- Once the cauliflower has blanched, immediately transfer it to the ice bath you prepared earlier. This step is crucial as it halts the cooking process and ensures the cauliflower remains bright white and crisp. Allow it to sit in the ice water for at least a few minutes before draining thoroughly. This will give you that desired texture for the salad.
- In a large mixing bowl, combine the drained cauliflower, halved cherry tomatoes, thinly sliced red onion, green olives, Kalamata olives, and freshly chopped parsley. Toss everything gently to ensure that the flavors start melding together, creating a vibrant visual appeal.
- In a smaller bowl, whisk together the olive oil, red wine vinegar, minced garlic, Dijon mustard, oregano, dried basil, salt, black pepper, and optional red pepper flakes. The mustard adds a robust flavor to the dressing, while the vinegar balances it out. Whisk until emulsified to ensure a well-mixed dressing.
- Pour the dressing over the salad mixture and toss gently yet thoroughly. This will ensure each piece is coated in that delicious dressing. Once combined, cover the salad and refrigerate for at least 30 minutes. This chill time allows the flavors to infuse and develop, making every bite a little burst of Mediterranean bliss.
Notes
Make sure that the cauliflower is thoroughly dried after the ice bath—excess water can dilute the dressing. For freshness, use high-quality extra virgin olive oil; it greatly enhances the flavor of the dressing.
- Prep Time: 15 minutes
- Cook Time: 2 minutes
- Category: Salad
Nutrition
- Calories: 100 kcal
- Sodium: 150 mg
- Protein: 3 g