Packed with briny Kalamata olives and capers, juicy, sweet tomatoes, and the bright zing of freshly squeezed lemon, this cauliflower salad will bring a burst of Mediterranean sunshine to your plate in no time!
One of my favorite things about cauliflower salad is that you can easily make a big batch of this fabulous goodness and keep it in the fridge for the perfect side dish or lunch all week long! Plus, it’s highly customizable—add protein or other mix-ins to make this dish your own!
If you’re looking to pair this salad with some protein, my recipes for Mediterranean Chicken, Pan Seared Steak, or Baked Pork Chops would be fantastic alongside the salad’s bright, tangy Mediterranean flavors. Looking for a starch? Try making my whole wheat Naan Bread or learn How to Bake a Sweet Potato to complete the meal!
Ingredients
- Cauliflower – cauliflower is a mild, nutty base for the salad that’s the perfect blank canvas for building flavor.
- Cherry tomatoes – providing juicy sweetness and a burst of acidity, cherry tomatoes add freshness and a touch of color to the salad.
- Kalamata olives – kalamata olives are classically Mediterranean, adding a briny, salty flavor and a firm, chewy texture to the salad.
- Red onion – red onion gives the salad a sharp, slightly sweet bite.
- Italian parsley leaves – this versatile herb adds a fresh note with a clean, peppery flavor.
- Capers – with an intense salty and tangy flavor, capers bring a burst of brininess that complements the olives and helps balance out the other flavors in the salad.
- Lemon – fresh lemon juice adds acidity and freshness, brightening up the whole salad.
- Extra virgin olive oil – olive oil brings everything together!
How to Make Cauliflower Salad
Step 1: Cut cauliflower stems off and cut into bite-sized pieces.
Step 2: In a large pot, bring water to a boil.
Step 3: Decrease heat to a simmer, add cauliflower, and cook for 5 minutes.
Step 4: Drain cauliflower and add halved tomatoes, pitted/halved olives, red onion, parsley, capers, lemon, olive oil, salt, and pepper. Toss while warm to combine and enjoy!
What to Serve With Cauliflower Salad
Cauliflower is a great side dish served with your choice of a protein and a carb (if you’re feeling it!).
- Looking for a main dish? My Bruschetta Chicken, Lemon Pepper Chicken, and Honey Glazed Salmon recipes are always a good idea!
- You could also add some carbs on the side to really round out that food pyramid. Garlic Naan Bread or Garlic Pull Apart Bread would blend perfectly with the Mediterranean flavors in the salad.
Recipe Variations
- Roast the cauliflower: rather than boiling, you could roast your cauliflower to add a whole new layer of flavor to the dish! Follow my Cauliflower Steak recipe, cut it into bite-sized pieces, and add it to the mix!
- Add more veggies: if you want to add even more vegetable goodness to your salad, you could prepare and toss in your favorites! If you need some inspo, make my recipe for Roasted Root Vegetables and toss those in.
- Add pasta: to make this dish more of a pasta salad, you could add some pasta and serve it chilled. I recommend penne, fusilli, or farfalle (bow tie) for your pasta salad.
- Add protein: for a full meal, mix in shredded Grilled Chicken Thighs, shrimp, or crispy pancetta bits.
- Add nuts: try tossing in some toasted pine nuts or chopped walnuts for an extra crunch.
More Cauliflower Recipes You’ll Love!
Snacks & Side Dishes
Healthy Cauliflower Mashed Potatoes
Snacks & Side Dishes
Whole Roasted Cauliflower with Brown Butter
If you’ve tried this Cauliflower Salad Recipe or any other recipe on my website, please let me know in the comments below. I love hearing from you. Please consider leaving a 🌟 star rating while you are here!
Mediterranean Cauliflower Salad
Ingredients
- 1 medium head cauliflower, stems off and cut into bite-sized florets
- 1 cup pitted Kalamata olives, halved
- ¾ cup cherry tomatoes, halved
- ½ red onion, finely chopped
- ⅓ cup fresh Italian parsley leaves
- 2 tablespoons capers, drained
- 1 lemon, juiced
- ¼ extra virgin olive oil, or to taste
- Salt and pepper, to taste
Instructions
- In a large pot, bring water to a boil. Decrease heat to a simmer, add cauliflower, and cook for about 5 minutes (covered), until cauliflower is al dente.
- Add olives, tomatoes, red onion, parsley, capers, lemon, and olive oil. Stir until combined. Add salt and pepper. Serve warm or room temperature.
Notes
- Start with 1/4 cup olive oil and add more if the salad is dry!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
this salad was incredible. My husband and I love everything briny…so the capers & olives combo was to die for. Will make again!!
I love that combo too! Thanks for sharing your review 🙂
Grace