Description
A vibrant salad featuring blanched cauliflower, briny olives, and a zesty dressing that captures the essence of Sicilian cuisine.
Ingredients
Scale
- 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)
- 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 in salted boiling water for 2-3 minutes until slightly tender but still crunchy. Drain and cool under cold water.
- Prepare the dressing by whisking together olive oil, red wine vinegar, lemon juice, Dijon mustard, oregano, salt, and pepper.
- Assemble the salad by mixing the blanched cauliflower, Kalamata and green olives, capers, red onion, and cherry tomatoes in a large bowl.
- Toss the salad with the dressing, allowing it to sit for 10-15 minutes for flavors to meld.
- Serve chilled or at room temperature, and enjoy!
Notes
This salad can be made several hours in advance for added flavor. Customize with seasonal veggies or add feta for extra creaminess.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Blanching
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 165
- Sugar: 2g
- Sodium: 380mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Cauliflower, Salad, Vegan, Sicilian, Mediterranean