Mediterranean Cauliflower Salad - light meal or side salad
This refreshing Mediterranean Cauliflower Salad is a vibrant and healthy dish that can be served as a light meal or as a side salad. Packed with colorful vegetables, herbs, and a zesty lemon dressing, it’s perfect for warm days or any time you crave something light and nutritious.
Equipment
- 1 large pot
- 1 strainer
- 1 mixing bowl
- 1 cutting board
- 1 measuring cups and spoons
Ingredients
- 1 medium head cauliflower About 1.5 pounds, cut into florets.
- 1 cup cherry tomatoes Halved.
- 1 medium cucumber Diced.
- 1 medium bell pepper Red or yellow, diced.
- ½ medium red onion Finely chopped.
- ¼ cup Kalamata olives Pitted and sliced.
- ¼ cup feta cheese Crumpled (optional).
- ¼ cup fresh parsley Chopped.
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon dried oregano
- to taste salt
- to taste pepper
Instructions
- Bring a large pot of salted water to a boil. Add the cauliflower florets and cook for about 5-7 minutes until they are tender but still crisp. Drain and rinse under cold water to stop the cooking process. Set aside to cool.
- In a large mixing bowl, combine the cherry tomatoes, cucumber, bell pepper, red onion, Kalamata olives, feta cheese (if using), and parsley.
- In a small bowl, whisk together the olive oil, lemon juice, dried oregano, salt, and pepper until well blended.
- Once the cauliflower has cooled, add it to the mixing bowl with the other vegetables. Drizzle the dressing over the salad and gently toss to combine all ingredients evenly.
- Taste and adjust seasoning if necessary. Let the salad sit for about 10 minutes before serving to allow the flavors to meld.
- Serve the salad as a refreshing light meal or as a side dish.
Notes
This salad can be made ahead of time and stored in the refrigerator for up to 2 days. Just keep in mind that the vegetables may become a little softer over time.
You can add grilled chicken or chickpeas for added protein, making it a heartier meal.