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Greek Cauliflower Salad

Prep Time 20 minutes
Total Time 20 minutes
Servings 6 servings

Ingredients

For the Greek dressing

  • ⅓ cup extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 clove garlic finely minced
  • 1 teaspoon dried oregano
  • ½ teaspoon salt or to taste
  • ¼ teaspoon black pepper or to taste

For the salad

  • 1 medium head cauliflower about 5 cups, cut into small bite-size florets
  • 1 cup cherry tomatoes halved
  • 1 cup English cucumber diced
  • ⅓ cup red onion thinly sliced
  • ½ cup Kalamata olives pitted and halved
  • ¾ cup feta cheese cut into small chunks
  • 2 tablespoons fresh parsley chopped
  • 1 tablespoon fresh dill chopped

Instructions

Make the salad

  • In a large serving bowl, whisk together the olive oil, red wine vinegar, lemon juice, Dijon mustard, minced garlic, and dried oregano until creamy and emulsified. Season with salt and pepper to taste.
  • Cut the cauliflower into small bite-size florets, no bigger than a marble, so they dress evenly and are easy to eat.
  • Add the cauliflower, cherry tomatoes, cucumber, red onion, and olives to the bowl. Toss gently so every floret gets coated in the dressing.
  • Add the feta, parsley, and dill last. Toss lightly so the feta stays in chunks instead of crumbling.
  • Cover and chill for 20 to 30 minutes before serving so the raw cauliflower soaks up the dressing. Taste and adjust salt, pepper, or lemon if needed.

Notes

  • Prefer softer cauliflower: Blanch the florets in boiling salted water for 60 seconds, then plunge into ice water and drain well.
  • Herbs: Dill gives a classic Greek vibe; mint makes it brighter. Use one or a mix of both.
  • Feta: Use block feta cut into chunks. Pre-crumbled feta is dry and coated with anti-caking agents.
  • Make ahead: Keeps in an airtight container in the fridge for up to 4 days and tastes even better the next day.