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Marinated Cauliflower Salad

A vibrant, tangy, and crunchy marinated cauliflower salad loaded with olives, bell peppers, and red onions in a zesty vinaigrette. Perfect for make-ahead meal prep or potlucks.
Print Recipe
Prep Time 15 minutes
Marinating Time 4 hours
Total Time 15 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American, Mediterranean
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Salad Base
  • 1 large cauliflower cored and chopped into bite-sized florets
  • 0.5 red onion thinly sliced
  • 0.5 cup black Kalamata olives pitted and halved
  • 0.5 cup green olives pitted and halved
  • 0.5 red bell pepper sliced into thin strips
  • 0.5 yellow bell pepper sliced into thin strips
  • 0.5 cup fresh parsley finely chopped
Vinaigrette
  • 0.5 cup extra virgin olive oil
  • 0.33 cup white wine vinegar or red wine vinegar
  • 2 cloves garlic finely minced
  • 1 tsp dried oregano
  • 0.5 tsp red pepper flakes adjust to taste
  • 1 tsp kosher salt
  • 0.5 tsp black pepper freshly ground

Equipment

  • Large mixing bowl
  • Small bowl or jar with lid
  • Chef's knife
  • Cutting board

Method
 

  1. Wash the cauliflower, remove the core, and cut into small, bite-sized florets. Place in a large mixing bowl.
  2. Add the sliced red onion, halved black and green olives, sliced red and yellow bell peppers, and chopped parsley to the bowl with the cauliflower.
  3. In a separate small bowl or jar, combine the olive oil, white wine vinegar, minced garlic, oregano, red pepper flakes, salt, and black pepper. Whisk or shake vigorously until emulsified.
  4. Pour the vinaigrette over the vegetables and toss thoroughly until everything is evenly coated.
  5. Cover tightly and refrigerate for at least 4 hours, preferably overnight, to allow flavors to meld and vegetables to marinate.
  6. Toss well once more before serving to redistribute the dressing. Serve chilled or at room temperature.

Notes

Do not use frozen cauliflower for this recipe as it will become mushy. For a milder onion flavor, soak sliced red onions in ice water for 10 minutes before adding to the salad.