Marinated Cauliflower Salad
Marinated Cauliflower Salad is a crisp no-cook side with white cauliflower, bell peppers, red onion, olives, and a tangy oregano vinaigrette. A short chill softens the vegetables just enough while keeping the salad colorful and prep-friendly.
Equipment
- Large mixing bowl
- Small Mixing Bowl
- Whisk
- Chef's Knife
- Cutting Board
Ingredients
- 1 medium head white cauliflower about 600g, cut into bite-sized florets
- 1 large red bell pepper diced small
- 1 large yellow bell pepper diced small
- 1/2 medium red onion thinly sliced into half-moons
- 1/2 cup black olives sliced
- 1/2 cup extra virgin olive oil
- 1/4 cup white wine vinegar
- 1 tsp Dijon mustard for emulsification
- 1 tsp dried oregano
- 1/4 cup fresh parsley finely chopped
Instructions
- Cut the cauliflower into small florets, dice the bell peppers, thinly slice the red onion, slice the olives if needed, and chop the parsley.
- Whisk the olive oil, white wine vinegar, Dijon mustard, and dried oregano in a small bowl until smooth and lightly thickened.
- Add the cauliflower, bell peppers, red onion, and olives to a large bowl, then pour the vinaigrette over the vegetables.
- Toss thoroughly until every piece is lightly coated, then cover and refrigerate for at least 2 hours.
- Stir the salad once while chilling if possible, then fold in the parsley just before serving.
Notes
Storage: Store covered in the refrigerator for 3 to 4 days and stir before serving.
Reheating: This salad is meant to be served chilled or cool, so reheating is not recommended.
Best Tips: Cut the cauliflower into small, even florets and whisk the vinaigrette until smooth before tossing.
Variations: Try green olives, feta, chickpeas, cucumber, or a brief blanch for a softer cauliflower bite.