Ingredients
- Cauliflower florets: 1 large head
- Kalamata olives: 1/2 cup, pitted and halved
- Cherry tomatoes: 1 pint, halved
- Red onion: 1/2, thinly sliced
- Feta cheese: 4 ounces, crumbled
- Fresh parsley: 1/4 cup, chopped
- Olive oil: 1/4 cup
- Red wine vinegar: 2 tablespoons
- Dried oregano: 1 teaspoon
- Garlic: 2 cloves, minced
- Salt: 1/2 teaspoon
- Black pepper: 1/4 teaspoon
Instructions
- Step 1: Steam or blanch the cauliflower florets until tender-crisp, about 5-7 minutes. Drain well and let cool completely.
- Step 2: While the cauliflower is cooling, prepare the marinade. In a small bowl, whisk together the olive oil, red wine vinegar, minced garlic, dried oregano, salt, and pepper.
- Step 3: In a large bowl, combine the cooled cauliflower, Kalamata olives, halved cherry tomatoes, and thinly sliced red onion.
- Step 4: Pour the marinade over the cauliflower mixture and toss gently to coat evenly.
- Step 5: Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. For best results, marinate for at least 2 hours.
- Step 6: Just before serving, stir in the crumbled feta cheese and chopped fresh parsley. Taste and adjust seasonings as needed.
Notes
- For maximum flavor, let the cauliflower marinate in the fridge for up to 24 hours before serving.
- This salad is best served chilled and doesn't require reheating, but adding it to a warm pita with hummus makes a delicious lunch!
- Serve this vibrant salad as a refreshing side dish with grilled chicken or fish for a complete Mediterranean meal.
- Don't overcook the cauliflower; it should retain a slight bite to provide a pleasant textural contrast to the other ingredients.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American