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Easy Mediterranean Marinated Cauliflower Salad

A simple, bright, and fresh Mediterranean salad featuring marinated raw cauliflower, cherry tomatoes, olives, and herbs in a zesty dressing. Easy to prepare and perfect as a side dish.
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Equipment

  • Small bowl or jar
  • Large bowl

Ingredients
  

Hauptzutaten

  • 1 medium head Cauliflower Look for a nice firm, white head.
  • 1.5 cup Cherry tomatoes Sweet little pops of juiciness.
  • 0.5 cup Red onion Adds a bit of sharp bite and beautiful color.
  • 1 clove Garlic Just a little bit for that essential aromatic foundation.
  • 0.25 cup fresh Parsley Bright, fresh, and totally necessary.
  • 0.33 cup Black olives Salty, briny goodness. Use Kalamata if you can!
  • 0.33 cup Green olives Another layer of briny flavor.

Marinade

  • 0.25 cup extra virgin Olive oil Use good quality oil here, it makes a difference in the dressing!
  • 3 tbsp Red wine vinegar Provides tang and acidity to the marinade.
  • 1 tsp Dijon mustard Helps emulsify the dressing and adds a little zing.
  • 1 tsp dried Oregano Classic Mediterranean herb flavor.
  • 0.5 tsp dried Basil Another essential aromatic.
  • 0.5 tsp Salt To enhance all the flavors.
  • 0.5 tsp Black pepper Freshly ground is best!
  • 0.5 tsp Red pepper flakes Optional, but gives a nice little kick!

Instructions
 

  • Prepare the vegetables. Break the {{ing_1}} into bite-sized florets, roughly the size of {{ing_2}}. Halve the {{ing_2}}. Finely dice the {{ing_3}}. Finely mince the {{ing_4}}. Chop the {{ing_5}}.
  • Make the marinade. In a small bowl or jar, whisk together the {{ing_8}}, {{ing_9}}, and {{ing_10}}. Add the {{ing_11}}, {{ing_12}}, {{ing_13}}, {{ing_14}}, and {{ing_15}} (if using). Whisk well until smooth.
  • Combine ingredients. In a large bowl, combine the prepared {{ing_1}}, {{ing_2}}, {{ing_3}}, {{ing_4}}, {{ing_5}}, {{ing_6}}, and {{ing_7}}.
  • Marinate the salad. Pour the marinade over the vegetables. Toss gently, using your hands or a spoon, to ensure all the vegetables are coated in the dressing.
  • Chill. Cover the bowl and refrigerate for at least 30 minutes. For best flavor, marinate for 1 hour or longer, stirring occasionally. The salad can be made up to a day ahead.
  • Serve. Before serving, give the salad one last good stir. Taste and adjust seasoning with more {{ing_13}} or {{ing_14}} if needed. Serve cold.

Notes

Tips include keeping vegetable chop size consistent for even marination, allowing sufficient marination time (at least 30 mins, preferably longer) for best flavor development, tasting and adjusting seasoning before serving, and using quality ingredients. The salad stores well in an airtight container in the refrigerator for 3-4 days and flavors deepen over time. This recipe is naturally vegan, vegetarian, and gluten-free. Frozen cauliflower can be used if pre-cooked and drained well.