Description
A vibrant Sicilian cauliflower salad with olives, capers, fresh herbs, and a bright lemon olive dressing.
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
- Bring a large pot of salted water to a boil and blanch the cauliflower for 2–3 minutes until crisp-tender.
- Drain and rinse the cauliflower under cold water, then pat dry.
- Whisk olive oil, red wine vinegar, lemon juice, Dijon mustard, oregano, salt, and pepper until smooth.
- Combine cauliflower, olives, capers, red onion, tomatoes, parsley, and basil in a large bowl.
- Pour dressing over the salad and toss gently to coat.
- Let rest for 10–15 minutes before serving chilled or at room temperature.
Notes
- Store leftovers in an airtight container for up to two days.
- This salad tastes better after resting as flavors meld.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Blanching
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 2g
- Sodium: 300mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg