Ingredients
1 medium cauliflower head, chopped into small florets
1/2 cup red onion, finely diced
1 cup cherry tomatoes, halved
1/2 cup cucumber, diced
1/2 cup black olives, pitted and sliced
1/4 cup fresh parsley, chopped
1/4 cup fresh dill, chopped
1/2 cup feta cheese, crumbled
1/4 cup extra virgin olive oil
2 tbsp red wine vinegar
1 tbsp lemon juice
1 tsp Dijon mustard
Salt and pepper to taste
Directions
1. Start by preparing the cauliflower. Wash the medium cauliflower head and chop it into small florets.
2. Bring a large pot of salted water to a boil. Add the cauliflower florets and blanch them for about 2-3 minutes, until they are just tender but still crisp.
3. Drain the cauliflower and rinse it under cold water to stop the cooking process. Set it aside to cool completely.
4. In a large salad bowl, combine the cooled cauliflower florets, finely diced red onion, halved cherry tomatoes, diced cucumber, sliced black olives, chopped fresh parsley, and chopped fresh dill.
5. Sprinkle the crumbled feta cheese over the salad mixture.
6. In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, lemon juice, Dijon mustard, salt, and pepper until well combined.
7. Pour the dressing over the salad and toss everything together gently to ensure the vegetables are evenly coated with the dressing.
8. Taste and adjust the seasoning with additional salt and pepper if needed.
9. Serve immediately or refrigerate for about an hour to let the flavors meld.
10. Enjoy your cauliflower salad!