Description
A refreshing and flavorful Sicilian-inspired salad featuring blanched cauliflower, olives, and a tangy 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
- Blanch the cauliflower: Bring a large pot of salted water to a rolling boil. Add the cauliflower florets and cook for 2-3 minutes. Drain and rinse under cold water; pat dry.
- Prepare the dressing: Whisk together olive oil, red wine vinegar, lemon juice, Dijon mustard, oregano, salt, and pepper until well combined.
- Assemble the salad: In a large bowl, combine the blanched cauliflower, olives, capers, red onion, cherry tomatoes, parsley, and basil.
- Toss with the dressing: Drizzle the dressing over the salad and toss gently. Let sit for 10-15 minutes to allow flavors to meld.
- Serve: Enjoy the salad chilled or at room temperature. For best results, prepare a few hours in advance.
Notes
- For a spicy kick, add a pinch of red pepper flakes to the dressing.
- Substitute other seasonal vegetables for added texture and flavor.
- This salad can be made a day ahead and stored in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 3 minutes
- Category: Salad
- Method: Blanching
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 2g
- Sodium: 450mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg