Yield: 6 servings
Prep Time: 20 minutes
Cook Time: 3 minutes
Marinating Time: 30 minutes to 4 hours

Ingredients

For the Salad

• 1 medium head cauliflower, cut into bite-sized florets (about 6 cups)
• 2 cups cherry tomatoes, halved
• 1 cup black or Kalamata olives
• ½ medium red onion, thinly sliced
• ¼ cup fresh parsley, chopped
• 2 tablespoons fresh chives or green onions, chopped (optional)

For the Marinade

• ⅓ cup extra virgin olive oil
• 3 tablespoons red wine vinegar
• 1 tablespoon fresh lemon juice
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• ½ teaspoon dried basil
• ½ teaspoon Italian seasoning
• ½ teaspoon crushed red pepper flakes (optional)
• ½ teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 1 teaspoon Dijon mustard (optional for extra flavor)

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Instructions

Step 1: Prepare the Cauliflower

1. Bring a large pot of salted water to a boil.
2. Blanch cauliflower florets for 2–3 minutes.
3. Immediately transfer to ice water.
4. Drain thoroughly and pat dry.

Step 2: Make the Dressing

Whisk together:

• Olive oil
• Vinegar
• Lemon juice
• Garlic
• Oregano
• Basil
• Italian seasoning
• Salt
• Pepper
• Dijon mustard
• Red pepper flakes

until fully emulsified.

Step 3: Assemble

In a large bowl combine:

• Cauliflower
• Tomatoes
• Olives
• Red onion
• Parsley
• Chives

Pour dressing over everything.

Toss gently until evenly coated.

Step 4: Marinate

Cover and refrigerate at least 30 minutes.

For the best flavor, marinate 2–4 hours.

Toss again before serving.

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Optional Add-ins

• Crumbled feta cheese
• Chickpeas
• Cucumber
• Artichoke hearts
• Roasted red peppers
• Pepperoncini
• Avocado (add just before serving)

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Serving Suggestions

• Grilled chicken
• Salmon
• Steak
• Lamb
• Picnic side dish
• BBQ accompaniment
• Meal-prep lunches

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Storage

• Refrigerate up to 4 days.
• Do not freeze, as the vegetables lose their texture.

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Nutrition Information (Approximate Per Serving)

• Calories: 170
• Protein: 3 g
• Carbohydrates: 10 g
• Fiber: 3 g
• Sugars: 4 g
• Fat: 14 g
• Saturated Fat: 2 g
• Cholesterol: 0 mg
• Sodium: 450 mg
• Potassium: 420 mg
• Vitamin C: 75% DV
• Vitamin K: 45% DV

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Nut Information

This recipe is naturally peanut-free and tree nut-free.

However:

• Always check packaged olives, seasonings, Dijon mustard, and other ingredients for potential cross-contact if serving someone with a severe nut allergy.
• If adding toppings (such as toasted pine nuts, almonds, walnuts, or pecans), the recipe will no longer be nut-free.

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Q&A

Q: Can I use raw cauliflower?
A: Yes. Raw cauliflower provides a crisp texture. Blanching simply softens it slightly.

Q: Can I make it ahead?
A: Yes. It’s even better after a few hours in the refrigerator.

Q: Can I use frozen cauliflower?
A: Fresh is recommended. Frozen cauliflower tends to become watery after thawing.

Q: Which olives work best?
A: Kalamata olives provide the most authentic Mediterranean flavor, while black olives offer a milder taste.

Q: Is this salad vegan?
A: Yes, as written. Avoid adding cheese if you want to keep it vegan.

Q: Is it gluten-free?
A: Yes, provided all packaged ingredients (such as mustard and seasonings) are certified gluten-free if needed.

Q: Can I add protein?
A: Absolutely. Chickpeas, grilled chicken, shrimp, tuna, or tofu all pair well with this salad.