Go Back
Mediterranean Marinated Cauliflower Salad Side

Mediterranean Marinated Cauliflower Salad Side

A crisp, tangy, and herb-packed Mediterranean Marinated Cauliflower Salad Side made with olives, cherry tomatoes, feta, and a lemony garlic marinade. Ready in 30 minutes and even better the next day.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Mediterranean
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 1 medium head cauliflower, cut into small florets about 5 cups
  • 1/3 cup extra virgin olive oil
  • 3 tbsp fresh lemon juice
  • 1 tbsp red wine vinegar
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp ground cumin
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup Kalamata olives, pitted and halved
  • 1 cup cherry tomatoes, halved
  • 1/2 small red onion, thinly sliced
  • 1/3 cup feta cheese, crumbled
  • 2 tbsp fresh parsley, roughly chopped
  • 1 tbsp fresh mint optional

Equipment

  • Large mixing bowl
  • Small whisk
  • Cutting board
  • Chef's Knife

Method
 

  1. Make the marinade: Whisk together olive oil, lemon juice, red wine vinegar, garlic, oregano, cumin, salt, and pepper in a small bowl until combined.
  2. Prep the cauliflower: Cut into small, even florets. For a softer texture, blanch in boiling salted water for 2 minutes then transfer to ice water immediately. Pat dry thoroughly.
  3. Marinate: Toss cauliflower with the marinade in a large bowl, making sure every floret is coated evenly.
  4. Add vegetables: Stir in the olives, cherry tomatoes, and red onion. Mix gently to combine.
  5. Chill: Cover and refrigerate for at least 1 hour, up to 4 hours for best flavor.
  6. Finish and serve: Fold in crumbled feta and fresh herbs just before serving. Taste and adjust salt or lemon juice as needed.

Notes

  • Cut florets small and consistent for even marinating.
  • Soak red onion slices in cold water for 10 minutes to mellow the sharp raw flavor.
  • Add feta and fresh herbs only right before serving to keep them fresh.
  • Stores in the fridge up to 3 days, flavor improves on day two.
  • Add chickpeas or white beans to make it a complete meal.