Bright, zesty, and nutrient-dense, this Mediterranean Marinated Cauliflower Salad is the ultimate side dish. Featuring crisp-tender cauliflower, juicy tomatoes, and briny olives tossed in a herb-infused apple cider vinegar dressing, it offers a refreshing crunch in every bite. Ideally suited for cookouts or workday lunches, this salad actually tastes better after resting in the fridge, allowing the bold Mediterranean flavors to fully meld together. It is a naturally vegan, gluten-free, and alcohol-free dish perfect for any gathering.
1 head cauliflower, cut into bite-sized florets
1 cup cherry tomatoes, halved
1/2 medium red onion, thinly sliced
1/4 cup black olives, pitted and sliced
1/4 cup green olives, pitted and sliced
1/4 cup fresh parsley, chopped
1/4 cup olive oil
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 clove garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon black pepper
1/4 teaspoon red pepper flakes
Bring a large pot of salted water to a boil.
Add the cauliflower florets and blanch for 2 minutes until crisp-tender.
Drain the cauliflower and immediately transfer to a bowl of ice water to stop the cooking; drain well.
In a large mixing bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, minced garlic, oregano, basil, salt, pepper, and red pepper flakes.
Add the blanched cauliflower, cherry tomatoes, red onion, black olives, green olives, and fresh parsley to the dressing.
Toss well to coat all ingredients evenly.
Cover and refrigerate for at least 30 minutes to allow the flavors to marinate before serving.
Store in an airtight container in the refrigerator for up to 3 days. The salad actually improves in flavor as it sits. If you prefer a milder onion taste, soak the sliced red onion in cold water for 5 minutes and pat dry before adding to the salad.