Ingredients
Scale
- 1 medium head cauliflower (cut into florets)
- 1 cup cherry tomatoes (halved)
- 1 cup cucumber (diced)
- 1/2 cup red bell pepper (diced)
- 1/4 cup red onion (finely chopped)
- 1/4 cup fresh parsley (chopped)
- 1/4 cup olive oil
- 3 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- Salt and pepper (to taste)
- Feta cheese (optional for topping)
Instructions
- Start by bringing a pot of salted water to a boil. Add the cauliflower florets and blanch them for about 3-4 minutes until they’re bright white and slightly tender. Drain and cool them under cold running water.
- In a large mixing bowl, combine the cooled cauliflower, cherry tomatoes, cucumber, red bell pepper, red onion, and parsley.
- In a separate small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and pepper until well combined.
- Pour the dressing over the salad ingredients and toss everything together gently until evenly coated.
- Let the salad marinate in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld beautifully.
- Before serving, give it a quick toss and sprinkle with feta cheese if desired. Enjoy!
- Prep Time: 15
- Cook Time: 5