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A close-up smartphone photo of Marinated Cauliflower Salad in a white bowl with visible herb-flecked vinaigrette and red pepper flakes.

Marinated Cauliflower Salad with Mediterranean Herb Vinaigrette

This vibrant Marinated Cauliflower Salad features tender-crisp florets, colorful bell peppers, and whole Kalamata olives tossed in a glossy herb vinaigrette. A perfect low-carb, make-ahead side dish for healthy meal prep or Mediterranean-themed dinners.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 6 cups
Course: Salad, Side Dish
Cuisine: Mediterranean
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

Salad Base
  • 1 large head Cauliflower cut into small florets (approx. 600g)
  • 1 medium Red Bell Pepper sliced into thin strips
  • 1 medium Yellow Bell Pepper sliced into thin strips
  • 1/2 large Red Onion translucent thin slices
  • 1/2 cup Whole Kalamata Olives 75g
Dressing & Garnish
  • 1/2 cup Extra Virgin Olive Oil 120ml
  • 1/4 cup Red Wine Vinegar 60ml
  • 2 cloves Garlic minced
  • 1 tsp Dried Oregano 5ml
  • 1/4 cup Fresh Parsley 15g, finely chopped
  • 1 tsp Red Pepper Flakes For garnish

Equipment

  • 1 Large pot For blanching cauliflower
  • 1 Large Bowl Ceramic or glass preferred
  • 1 Mason Jar For emulsifying dressing

Method
 

Vegetable Preparation
  1. Boil cauliflower florets for 2 minutes in salted water. Immediately transfer to an ice bath, drain, and pat dry.
  2. Thinly slice the peppers and red onions into strips and half-moons respectively.
Assembly
  1. Combine olive oil, vinegar, garlic, and oregano in a jar and shake until glossy and emulsified.
  2. Toss vegetables and olives with the dressing in a large bowl. Cover and refrigerate for at least 4 hours.
  3. Before serving, toss again and sprinkle with fresh parsley and red pepper flakes.

Notes

Ensure cauliflower is completely dry before adding dressing to maintain the glossy texture.
Use high-quality extra virgin olive oil for the best Mediterranean flavor profile.