Description
A vibrant and refreshing Sicilian Cauliflower Salad featuring blanched cauliflower florets tossed with Kalamata and green olives, capers, red onion, cherry tomatoes, fresh herbs, and a zesty red wine vinegar dressing. Perfect as a light side dish or a healthy appetizer, this salad offers a delightful balance of textures and Mediterranean flavors.
Ingredients
Scale
Salad
- 1 medium head of cauliflower, cut into florets
- 1/2 cup Kalamata olives, pitted and chopped
- 1/4 cup green olives, pitted and chopped
- 2 tablespoons capers, drained
- 1 small red onion, thinly sliced
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh basil, chopped (optional)
Dressing
- 1/4 cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon dried oregano
- Salt and pepper, to taste
Instructions
- Blanch the cauliflower: Bring a large pot of salted water to a boil. Add the cauliflower florets and cook for 2-3 minutes, just until slightly tender but still crisp. Drain and rinse under cold water to stop the cooking process. Pat dry with a paper towel or kitchen cloth.
- Prepare the dressing: In a small bowl or jar, whisk together the olive oil, red wine vinegar, lemon juice, Dijon mustard, oregano, salt, and pepper until well combined. Taste and adjust seasoning if necessary.
- Assemble the salad: In a large bowl, combine the blanched cauliflower, Kalamata and green olives, capers, red onion, and cherry tomatoes. Add the fresh parsley and basil, if using.
- Toss with the dressing: Pour the dressing over the salad and toss to coat evenly. Let the salad sit for 10-15 minutes to allow the flavors to meld together.
- Serve: Serve chilled or at room temperature. This salad can be made a few hours in advance to allow the flavors to develop even further.
Notes
- Blanching the cauliflower ensures it remains tender-crisp and maintains its bright color.
- You can omit the basil if you don’t have it available, but it adds a lovely fresh flavor.
- This salad can be prepared a few hours ahead and kept refrigerated to enhance the flavors.
- Adjust the salt carefully, as the olives and capers add natural saltiness.
- For a vegan and vegetarian-friendly dish, this recipe fits perfectly.
