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Mediterranean Cauliflower Salad with fresh vegetables and herbs

Mediterranean Cauliflower Salad

A vibrant salad featuring crisp cauliflower, sweet cherry tomatoes, fresh cucumber, and Kalamata olives, all dressed in a zesty olive oil and red wine vinegar dressing.
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Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Mediterranean
Calories: 200
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 1 head cauliflower, cut into florets Make sure to remove any green leaves.
  • 1 cup cherry tomatoes, halved
  • 1/2 cup cucumber, diced
  • 1/4 cup Kalamata olives, pitted and sliced
  • 1/4 cup feta cheese, crumbled Feel free to substitute with goat cheese or skip cheese for a vegan option.
  • 1/4 cup red onion, thinly sliced
  • 2 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • 1 teaspoon dried oregano
  • to taste Salt and pepper

Method
 

Preparation
  1. Start by rinsing the cauliflower head and cutting it into florets.
  2. If desired, steam the florets for about 3–5 minutes until just tender, then cool completely.
  3. Slice the cherry tomatoes in half, dice the cucumber, and slice the red onion thinly.
Assembly
  1. In a large salad bowl, combine the cauliflower florets, cherry tomatoes, cucumber, and red onion.
  2. Toss in the sliced Kalamata olives and crumbled feta cheese.
Making the Dressing
  1. In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and pepper.
Final Steps
  1. Drizzle the dressing over the salad and toss gently until everything is well coated.
  2. For best flavor, let it chill in the refrigerator for about 30 minutes before serving.

Notes

Store in an airtight container in the fridge for up to 3 days. Avoid microwaving to maintain texture.