A vibrant and refreshing salad with tender cauliflower, olives, capers, and tangy dressing, inspired by the bold flavors of Sicily. Perfect as a side dish or light main!
Ingredients:
1 large head cauliflower, cut into florets
1/2 cup Kalamata olives, pitted and sliced
2 tbsp capers, drained
1 small red onion, thinly sliced
1/2 cup cherry tomatoes, halved
1/4 cup fresh parsley, chopped
2 tbsp extra virgin olive oil
1 tbsp red wine vinegar
1 tsp lemon zest
2 tbsp fresh lemon juice
1 tsp dried oregano
Salt and pepper to taste
Instructions:
Bring a large pot of salted water to a boil. Add the cauliflower florets and cook for 3-4 minutes, until tender but still crisp. Drain and set aside to cool.
In a large mixing bowl, combine the cooled cauliflower, olives, capers, red onion, cherry tomatoes, and parsley.
In a small bowl, whisk together olive oil, red wine vinegar, lemon zest, lemon juice, dried oregano, salt, and pepper.
Pour the dressing over the salad and toss gently to combine.
Chill the salad in the refrigerator for at least 30 minutes to allow the flavors to meld together.
Serve chilled or at room temperature as a light, flavorful side.
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