Description
This Sicilian Cauliflower Salad is a vibrant and refreshing dish featuring crisp-tender cauliflower florets combined with a medley of Kalamata and green olives, capers, red onion, and cherry tomatoes. Tossed in a tangy dressing of olive oil, red wine vinegar, lemon juice, and Dijon mustard, and garnished with fresh parsley and optional basil, this salad is perfect as a light appetizer or side dish with a Mediterranean flair.
Ingredients
Scale
Salad
- 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)
Dressing
- 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: Bring a large pot of salted water to a boil. Add the cauliflower florets and blanch them for 2 to 3 minutes until crisp-tender. This helps to slightly soften the cauliflower while retaining its texture.
- Drain and cool: Drain the cauliflower and immediately rinse under cold water to stop the cooking process. Pat the florets dry with a clean towel to remove excess moisture, which keeps the salad from becoming soggy.
- Make the dressing: In a bowl, whisk together extra virgin olive oil, red wine vinegar, lemon juice, Dijon mustard, dried oregano, salt, and pepper until the mixture is smooth and emulsified, creating a tangy and flavorful dressing.
- Combine the ingredients: In a large bowl, combine the blanched cauliflower, Kalamata and green olives, capers, thinly sliced red onion, halved cherry tomatoes, chopped parsley, and chopped basil if using. Mix gently to distribute the ingredients evenly.
- Toss with dressing: Pour the prepared dressing over the salad mixture and toss gently but thoroughly to coat all the ingredients without breaking the cauliflower florets.
- Let it rest: Allow the salad to rest for 10 to 15 minutes at room temperature or chill before serving. This resting time lets the flavors meld beautifully and enhances the overall taste.
Notes
- Blanching the cauliflower quickly preserves its bright color and crisp texture.
- You can omit basil if unavailable or substitute with fresh mint for a different flavor profile.
- The salad can be served chilled or at room temperature depending on your preference.
- Adjust salt and pepper according to taste, considering the saltiness of olives and capers.
- For added crunch, consider topping with toasted pine nuts or almonds before serving.
