This marinated cauliflower salad has been my go to when I want a side that feels special without a lot of fuss. I first put these ingredients together on a sunny weekend when I had a head of cauliflower that needed rescuing and a jar of olives left from a party. The contrast between the crisp cauliflower and juicy tomatoes, the savory bite of the olives and the bright tang from red wine vinegar made it an instant favorite around my table. It is sturdy enough to sit on a buffet and delicate enough to pair with fish or roast chicken.

I discovered how transformative a short blanch and a proper vinaigrette can be during a summer gathering. The cauliflower softens just enough to soak up flavor while keeping its satisfying texture. Each bite balances crunchy, acidic, and herbaceous notes so well that guests always return for seconds. This is the kind of dish that travels well to picnics and that I make ahead when hosting because the flavors marry beautifully in the refrigerator.

Ingredients

• Cauliflower: One head, crisp and sturdy, about two pounds. Choose a tight white head without brown spots for the best texture. Freshness matters because the florets provide the base and should stay slightly firm after blanching.
• Cherry Tomatoes: One cup, halved. Use firm, ripe tomatoes such as grape or sungold for sweetness. They add juiciness and color contrast to the bowl.
• Red Onion: Half a cup thinly sliced. Mild red onions are best. Soak slices briefly in cold water if you want to tame their bite before tossing.
• Black Olives: Quarter cup. Pitted black olives bring a mellow, savory note. Spanish manzanilla or California black olives are reliable choices.
• Green Olives: Quarter cup. Pitted green olives add briny brightness. Choose meaty ones packed in olive oil or brine for texture.
• Parsley: Quarter cup chopped. Flat leaf parsley is ideal for its fresh herbal lift and color. Chop just before tossing so it stays vibrant.
• Olive Oil or Avocado Oil: Quarter cup. Use extra virgin olive oil for peppery depth or avocado oil for a neutral, silky mouthfeel.
• Red Wine Vinegar or Apple Cider Vinegar: Two tablespoons. The acid underpins the dressing and brightens the vegetables; red wine vinegar brings more tang.
• Dijon Mustard or Yellow Mustard: One tablespoon. Dijon helps emulsify the dressing and adds gentle heat; yellow will be milder but still works.
• Garlic: One clove, minced. Fresh is preferred for perfume; roasted garlic can be used for a sweeter, softer note.
• Dried Oregano and Dried Basil: One teaspoon each. These herbs add Mediterranean character and hold up well in the fridge as the salad marinates.
• Salt, Black Pepper and Red Pepper Flakes: Season to taste. Start with one half teaspoon salt and one quarter teaspoon black pepper then adjust after marinating. A pinch of red pepper flakes is optional for a little lift.

Instructions

Prepare the Cooling Bath and Boil Water: Fill a large pot with water and add about one tablespoon salt to season the water. Bring it to a rapid boil. Meanwhile fill a large bowl with ice and cold water to make an ice bath; this stops cooking immediately and preserves cauliflower crunch and color. Blanch the Cauliflower: Cut the head into medium florets so they are uniform in size. Blanch the florets in the boiling water for one to two minutes only. They should still be slightly firm when you remove them. Time carefully because overcooking turns them mushy. Shock and Drain: Transfer the florets to the ice bath with a slotted spoon until fully cooled. Drain the cauliflower very well in a colander and pat dry with kitchen towels. Excess water dilutes the dressing and prevents proper marination. Combine Salad Components: In a large mixing bowl toss the blanched cauliflower with halved cherry tomatoes, thinly sliced red onion, both types of olives and chopped parsley. Toss gently so you do not bruise the tomatoes while combining the ingredients evenly. Make the Dressing: In a separate bowl whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, dried basil, salt and pepper until the vinaigrette emulsifies into a smooth dressing. Taste and adjust the acidity or salt as needed. Marinate and Chill: Pour the dressing over the salad and toss gently to coat. Cover and refrigerate for at least thirty minutes to allow flavors to marry. For best results let it rest two to four hours. Give the salad a final toss before serving and adjust seasoning.

Storage Tips

Store the salad in an airtight container in the refrigerator for up to three days. Use a shallow container to allow even chilling. If you expect to keep it longer, store the dressing separately for maximum freshness and toss just before serving. When reheating is desired, this is primarily a cold side but you can warm leftovers gently in a pan for one to two minutes if you prefer; do not overheat as the tomatoes will lose structure. Look for bright color and firm texture as quality indicators; if the cauliflower becomes soft or the aroma turns sour discard it.

Ingredient Substitutions

If you do not have cherry tomatoes substitute halved grape tomatoes or small diced vine tomatoes and drain excess juice. Swap red onion for shallot if you want a milder allium presence or use green onion for a fresher finish. If olives are not available capers can introduce a similar briny note though reduce quantity because capers are saltier. For a dairy like creaminess add a few tablespoons of shaved or crumbled feta for a non vegan option which will change the dish to more savory and richer. Use apple cider vinegar instead of red wine vinegar for a fruitier tang.

Serving Suggestions

Serve this salad alongside grilled fish, roast chicken, or vegetarian mains such as stuffed peppers. It works well on a buffet because it keeps its shape and flavor. Garnish with extra parsley, a drizzle of oil and a few whole olives for a pleasing presentation. Pair with warm pita or crusty bread to sop up the dressing. For a heartier plate toss with cooked farro or chickpeas to make a main course salad suitable for lunches and light dinners.

Cultural Background

The combination of olive oil, vinegar, herbs and olives nods to Mediterranean flavor traditions where preserved ingredients and simple vinaigrettes are prized. Cauliflower has traveled through many cuisines and was embraced in Mediterranean and Middle Eastern kitchens for its versatility. Marinating vegetables in oil and acid is an age old method for extracting flavor and preserving seasonal produce for longer enjoyment. This bowl blends those ideas into a modern salad that pays homage to rustic, bright flavors.

Seasonal Adaptations

In summer increase the tomato ratio and add diced cucumbers for extra freshness. In autumn roast the cauliflower briefly instead of blanching for a deeper caramelized flavor then toss with the vinaigrette warm. During winter swap parsley for chopped kale massaged with a splash of oil so it softens then combine with the blanched cauliflower for an earthier salad. Holiday versions can include toasted pine nuts or slivered almonds for festive texture.

Meal Prep Tips

For meal prep, keep the dressing in a mason jar and store vegetables in a shallow airtight container. Assemble full portions in meal prep containers and add fresh herbs just before sealing. Allow the salad to chill for at least thirty minutes before portioning to ensure even flavor. Use wide shallow containers rather than deep jars to keep the florets intact and to reduce crushed tomatoes. Label containers with a use by date of three days to manage freshness.

This bowl is one of those small joys that proves a few careful choices make a simple dish feel celebratory. Make it your own, experiment with herbs and olives, and enjoy how easily it completes a meal.