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A spoon holds a serving of Greek Cauliflower Salad above the bowl.
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Greek Cauliflower Salad

Greek Cauliflower Salad is fresh, zesty, and packed with Mediterranean flavor. Lightly blanched cauliflower, lemony dressing, feta, and olives make this an easy, make-ahead salad that only gets better with time.
Prep Time20 minutes
Cook Time5 minutes
Chill Time30 minutes
Total Time55 minutes
Course: Salad
Cuisine: Greek
Keyword: Cauliflower Salad, fresh salad, Greek Cauliflower Salad, Mediterranean salad
Servings: 6 servings
Calories: 216kcal
Author: Chef Jenn

Ingredients

  • 1 large head cauliflower cut into florets and core removed
  • ⅓ cup extra-virgin olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon lemon zest
  • 1 clove garlic finely minced
  • ½ teaspoon dried oregano
  • kosher salt and black pepper to taste
  • 1 cup cherry tomatoes halved
  • ½ English cucumber diced
  • ⅓ cup red onion thinly sliced
  • ⅓ cup kalamata olives pitted and halved
  • ¾ cup feta cheese cut into small chunks
  • 2 tablespoons parsley chopped
  • 1 tablespoon dill or mint; chopped

Instructions

  • Blanch the cauliflower florets in salted boiling water for 2 to 3 minutes, then chill in ice water, drain, and cool completely.
  • Whisk together the olive oil, lemon juice, lemon zest, garlic, oregano, salt, and pepper in a large bowl.
  • Add the cauliflower and toss gently to coat. Fold in the tomatoes, cucumber, red onion, and olives.
  • Add the feta and herbs and toss lightly.
  • Chill for 20 to 30 minutes before serving, then taste and adjust salt and lemon if needed

Video

Notes

Chef Jenn’s Recipe Notes

  • Don’t overcook the cauliflower. Mushy cauliflower will ruin the texture. I get the water to a good boil, salt it, and then just blanch the cauliflower for 2 minutes then pop it into ice water to stop the cooking. Just be sure to drain it well or your salad could be watery.
  • If you use a block of feta instead of shreds, you can get nice, big crumbles. And the salad looks so much better when the feta is in random-sized chunks.
  • Unlike a leafy salad, you can leave the dressing on this one overnight without it wilting. Trust me, it tastes even BETTER the next day.

Nutrition

Serving: 1cup | Calories: 216kcal | Carbohydrates: 11g | Protein: 6g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 17mg | Sodium: 378mg | Potassium: 555mg | Fiber: 4g | Sugar: 4g | Vitamin A: 377IU | Vitamin C: 79mg | Calcium: 142mg | Iron: 1mg