Description
Taste a vibrant Mediterranean Cauliflower Salad thats fresh quick and satisfying whip it up in minutes for a colorful crisp bite with bold flavor
Ingredients
Scale
1 medium head cauliflower, cut into bite-sized florets
1 cup cherry tomatoes, halved
1 cucumber, diced
1/2 red onion, thinly sliced
1/2 cup Kalamata olives, halved
1/2 cup feta cheese, crumbled
1/4 cup fresh parsley, chopped
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
1 garlic clove, minced
Salt and pepper to taste
Instructions
- Prepare the cauliflower: remove the tough stem, break into florets, and chop to your preferred size. If you like a rice-like texture, pulse briefly in a processor; for chunkier bites, rough-chop with a knife.
- Whisk the dressing: in a small bowl, combine olive oil, lemon juice, minced garlic, salt, and pepper. Whisk until smooth and slightly emulsified.
- Prep the produce: halve the tomatoes, dice the cucumber, thinly slice the red onion, and halve the olives. Crumble the feta and chop the parsley. Have everything within easy reach for quick tossing.
- Combine the base: in a large bowl, toss the cauliflower with the cucumber, tomatoes, onion, olives, feta, and parsley.
- Dress and season: pour the dressing over the salad, toss well, and taste. Add more lemon juice or salt if needed, then give it a final toss to coat evenly.
- Let it rest: refrigerate for 10–15 minutes to let flavors mingle and the crispness settle. Serve chilled or at room temperature for best texture.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 4 servings
- Calories: 175 calories
- Sugar: 5 g
- Fat: 16 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 7 g
Keywords: Mediterranean Cauliflower Salad, cauliflower salad, Mediterranean, salad, gluten-free, vegetarian, plant-based, olive, feta, quick salad