Cauliflower Greek Salad
When the weather is warm, I love enjoying meals outside. Cauliflower Greek Salad is the perfect accompaniment to grilled meats! The brine of olives and feta cheese cuts through the rich sizzle of crispy and juicy chicken. So so so delicious!
I truthfully can’t say anymore. Go grill some meat, so you can enjoy it with this fabulous cauliflower salad!
If you like lamb, Smoked Rack of Lamb is wonderfully delicious with salad!
Cauliflower Greek Salad
A veggie twist on a delicious classic salad – cauliflower encases the great flavors of Greek into every bite! Perfect with grilled meats!
Ingredients
- 1 head cauliflower washed and cut into 1” pieces
- 1 English cucumber cut into ½” pieces
- 1-2 bell peppers cut into ½” pieces
- ½ medium sized purple onion cut into ½” pieces, optional
- 1 cup of pitted black or kalamata olives
Greek Dressing
- 2 teaspoon Dijon mustard
- 1 garlic clove minced fine
- ¼ cup extra virgin olive oil
- ½ teaspoon kosher salt
- 3 tablespoons red wine vinegar
- 1 tablespoon dried oregano
- 1 teaspoon dried thyme leaves
- Juice of 1 lemon
- ½ cup feta cheese crumbled
Instructions
- In a large pot, steam the cauliflower for 5 minutes until tender and translucent white.
- Allow cauliflower to cool 10 minutes on the counter or in the fridge.
- Meanwhile, chop vegetables – English cucumber, bell peppers, purple onion.
- Add English cucumber, bell peppers, purple onion and olives to the pot with cauliflower
- In a canning jar or small bowl with a whisk, make Greek dressing. Add Dijon mustard, minced garlic, olive oil, kosher salt, red wine vinegar, lemon juice, dried oregano, dried thyme leaves and shake or whisk together.
- Pour dressing over the vegetables and toss to coat.
- Crumble half of the feta cheese and toss with vegetables to coat, reserving remaining ¼ cup to crumble when serving.
- Cover and refrigerate to marinate and cool for at least 1 hour.
- Place into serving dish and crumble fresh feta cheese on top.