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Zesty Mediterranean Marinated Cauliflower Salad

A vibrant, crunchy, and healthy raw vegetable salad featuring cauliflower, bell peppers, and olives tossed in a tangy balsamic and herb vinaigrette.
Print Recipe
Prep Time 20 minutes
Marinating Time 2 minutes
Total Time 20 minutes
Servings: 6 servings
Course: Appetizer, Salad, Side Dish
Cuisine: Italian, Mediterranean
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Salad Base
  • 1 head cauliflower cut into bite-sized florets
  • 1 red bell pepper thinly sliced
  • 1 yellow bell pepper thinly sliced
  • 0.5 red onion medium, thinly sliced
  • 1 cup black Kalamata olives pitted
Marinade Dressing
  • 0.5 cup extra virgin olive oil
  • 0.33 cup dark balsamic vinegar or red wine vinegar
  • 3 cloves garlic minced
  • 0.25 cup fresh parsley finely chopped
  • 1 tsp dried oregano
  • 0.5 tsp red pepper flakes adjust to taste
  • 1 tsp sea salt
  • 0.5 tsp black pepper freshly cracked

Equipment

  • Large mixing bowl
  • Chef's knife
  • Cutting board
  • Whisk or jar with lid

Method
 

  1. Wash the cauliflower and pat completely dry. Cut into small, bite-sized florets and place in a large mixing bowl.
  2. Add the sliced red bell pepper, yellow bell pepper, red onion, and black olives to the bowl.
  3. In a separate small bowl or jar, whisk together olive oil, balsamic vinegar, minced garlic, parsley, oregano, red pepper flakes, salt, and pepper.
  4. Pour the dressing over the vegetables and toss thoroughly until every piece is well coated.
  5. Cover the bowl tightly and refrigerate. Let the salad marinate for at least 2 hours (4-6 hours is best), tossing occasionally.
  6. Before serving, give the salad one final toss, taste for seasoning, and serve chilled or at room temperature.

Notes

This salad tastes even better the next day! Store leftovers in an airtight container in the refrigerator for up to 5 days. If the olive oil solidifies in the fridge, let the salad sit at room temperature for 10 minutes before serving.