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Cauliflower Greek 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!


  • 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


  • 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.