Mediterranean Marinated Cauliflower Salad Side That Dazzles Recipe

Introduction

This Mediterranean Marinated Cauliflower Salad is a bright and flavorful side dish that will elevate any meal. Crisp cauliflower pairs beautifully with olives, cherry tomatoes, and a tangy, herbaceous dressing for a refreshing taste that dazzles the palate.

Ingredients

• 1 head Cauliflower (crisp, sturdy base)
• 1 cup Cherry Tomatoes (halved)
• 1/2 cup Red Onion (thinly sliced)
• 1/4 cup Black Olives
• 1/4 cup Green Olives
• 1/4 cup Parsley (chopped)
• 1/4 cup Olive Oil (or avocado oil)
• 2 tablespoons Red Wine Vinegar (or apple cider vinegar)
• 1 tablespoon Dijon Mustard (or yellow mustard)
• 1 clove Minced Garlic (fresh preferred)
• 1 teaspoon Dried Oregano
• 1 teaspoon Dried Basil
• to taste Salt
• to taste Black Pepper
• 1 pinch Red Pepper Flakes (optional)

Instructions

1. Step 1: Fill a large pot with water, add salt, and bring it to a boil. Prepare a large bowl with ice water for an ice bath.
2. Step 2: Blanch the cauliflower by adding the florets to the boiling water for 1-2 minutes. Immediately transfer them to the ice bath to stop the cooking process.
3. Step 3: Drain the cauliflower well and pat dry with kitchen towels to remove excess moisture.
4. Step 4: In a mixing bowl, combine the blanched cauliflower, halved cherry tomatoes, thinly sliced red onion, black and green olives, and chopped parsley. Toss gently to mix.
5. Step 5: In a separate bowl, whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, dried basil, salt, and black pepper until the dressing is emulsified.
6. Step 6: Pour the dressing over the salad ingredients and toss gently to coat everything evenly.
7. Step 7: Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld and marinate.
8. Step 8: Before serving, give the salad a final toss and taste. Adjust seasoning with additional salt, pepper, or red pepper flakes if desired.

Tips & Variations

• For extra crunch, add toasted pine nuts or almonds just before serving.
• Substitute fresh herbs like dill or mint for parsley to change the flavor profile.
• Use lemon juice in place of vinegar for a brighter, citrusy dressing.
• Let the salad marinate longer, up to 4 hours, for deeper flavor absorption.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. The flavors deepen over time, but the cauliflower remains crisp if properly dried before storing. Serve chilled or at room temperature. If needed, give the salad a gentle toss before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use raw cauliflower instead of blanching?

Yes, you can use raw cauliflower, but blanching softens it slightly while maintaining a crisp texture and helps the flavors absorb better. Raw cauliflower will be crunchier and may taste more pungent.

Is this salad suitable for meal prep?

Absolutely. This salad holds up well in the fridge and can be prepared a day in advance, making it a convenient and flavorful option for meal prepping.

Mediterranean Marinated Cauliflower Salad Side That Dazzles Recipe

Print Recipe

★★★★★

4.5 from 83 reviews

This Mediterranean Marinated Cauliflower Salad is a vibrant and flavorful side dish combining crisp blanched cauliflower with juicy cherry tomatoes, red onion, olives, and fresh parsley, all tossed in a zesty herb-infused olive oil and red wine vinegar dressing. Perfectly chilled and marinated, it delivers a refreshing taste of the Mediterranean that dazzles at any meal.

• Author: Felix
• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Stovetop
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables

• 1 head Cauliflower (crisp, sturdy base)
• 1 cup Cherry Tomatoes (halved)
• 1/2 cup Red Onion (thinly sliced)
• 1/4 cup Black Olives
• 1/4 cup Green Olives
• 1/4 cup Parsley (chopped)

Dressing

• 1/4 cup Olive Oil (or avocado oil)
• 2 tablespoons Red Wine Vinegar (or apple cider vinegar)
• 1 tablespoon Dijon Mustard (or yellow mustard)
• 1 clove Minced Garlic (fresh preferred)
• 1 teaspoon Dried Oregano
• 1 teaspoon Dried Basil
• to taste Salt
• to taste Black Pepper
• 1 pinch Red Pepper Flakes (optional)

Instructions

1. Blanch the Cauliflower: Fill a large pot with water, add salt, and bring it to a boil. Prepare an ice bath by filling a large bowl with ice and water. Submerge the cauliflower florets into the boiling water and blanch for 1-2 minutes until just tender but still crisp. Quickly transfer them to the ice bath to stop cooking and retain their crunch.
2. Drain and Dry: Once cooled in the ice bath, drain the cauliflower thoroughly and pat dry with kitchen towels to remove excess moisture, preventing a soggy salad.
3. Combine Vegetables: In a large mixing bowl, add the blanched cauliflower, halved cherry tomatoes, thinly sliced red onion, black and green olives, and chopped parsley. Gently toss to distribute the ingredients evenly.
4. Prepare the Dressing: In a separate small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, dried basil, salt, and black pepper until the mixture is emulsified and slightly thickened for a balanced, tangy flavor.
5. Toss Salad with Dressing: Pour the prepared dressing over the vegetable mixture and carefully toss to coat all ingredients fully, ensuring each bite is flavorful.
6. Marinate the Salad: Cover the salad with plastic wrap or a lid and refrigerate for at least 30 minutes to allow the flavors to meld and deepen.
7. Final Toss and Serve: Before serving, give the salad a final gentle toss, check seasoning, and adjust salt or pepper if needed. Optionally, sprinkle red pepper flakes for a slight heat boost.

Notes

• Blanching the cauliflower briefly cooks it while preserving a crisp texture and vibrant color.
• Using both black and green olives adds a nice balance of briny flavors and colors.
• The salad can be prepared a few hours ahead, making it ideal for gatherings or meal prep.
• For a vegan option, omit any mustard varieties containing animal products; Dijon mustard is generally vegan.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Feel free to add a squeeze of fresh lemon juice before serving for extra brightness.

Keywords: Mediterranean salad, cauliflower salad, marinated salad, healthy side dish, vegetarian Mediterranean recipe, easy side dish, summer salad, cold salad