Description
This Marinated Cauliflower Salad is a vibrant and flavorful dish featuring crisp cauliflower florets tossed with olives, banana peppers, red bell pepper, and red onion, all coated in a zesty Italian-seasoned Parmesan dressing. Perfect as a refreshing side or a light lunch, this no-cook salad benefits from marinating for at least 30 minutes to develop its bold flavors.
Ingredients
Scale
Dressing
- ½ cup olive oil
- ¼ cup red wine vinegar
- 1 tsp Dijon mustard
- ¼ tsp garlic powder
- 1 Tbsp Italian seasoning
- ½ tsp salt
- ¼ tsp freshly cracked black pepper
- 2 Tbsp grated Parmesan cheese
Salad
- 1 head cauliflower
- 1 (2.25 oz) can sliced black olives
- ½ (12 oz) jar banana pepper rings
- 1 red bell pepper
- ⅓ cup diced red onion
- 2 Tbsp chopped fresh parsley
Instructions
- Prepare the dressing: In a jar or bowl, combine olive oil, red wine vinegar, Dijon mustard, garlic powder, Italian seasoning, salt, black pepper, and grated Parmesan. Whisk or shake vigorously until the dressing is well blended and creamy. Set aside.
- Chop the vegetables: Cut the cauliflower into small bite-sized florets. Drain the olives and banana pepper rings. Dice the red bell pepper and red onion into small pieces. Place all the vegetables along with the sliced olives, banana peppers, and chopped fresh parsley into a large mixing bowl.
- Toss with dressing: Pour the prepared dressing over the bowl of vegetables. Toss thoroughly to ensure every piece is evenly coated with the flavorful dressing.
- Marinate the salad: Cover the bowl and refrigerate the salad for at least 30 minutes. This resting time allows the cauliflower and other ingredients to absorb the dressing and enhances the overall taste.
- Serve: Give the salad a good stir before serving to redistribute the dressing and flavors evenly. Serve chilled or at room temperature as a refreshing side dish or light meal.
Notes
- For a stronger flavor, marinate the salad overnight in the refrigerator.
- You can substitute red wine vinegar with white wine vinegar or apple cider vinegar if preferred.
- For extra crunch, add toasted pine nuts or sliced almonds before serving.
- If you want to make the salad vegan, omit the grated Parmesan or use a vegan cheese alternative.
- Store leftovers in an airtight container in the refrigerator and consume within 2 days for best freshness.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
