This marinated cauliflower salad has quietly become one of my favorite make-ahead sides. I first put it together on a warm spring evening when friends were dropping by and my pantry was mostly vegetables. The texture of crisp-tender cauliflower paired with juicy cherry tomatoes, briny olives, and a robust herbed vinaigrette felt instantly celebratory yet unfussy. It’s one of those dishes that manages to be light and vibrant while still filling the plate — perfect beside grilled proteins or as part of a mezze spread.

I discovered how transformative a short blanch can be for cauliflower: it keeps the florets bright and with just enough bite to stand up to the dressing without going limp. The dressing, built from olive oil, sharp red wine vinegar, and a hit of Dijon, balances the sweetness of tomatoes and the freshness of parsley. Over the years this dish has been requested at summer potlucks and quiet Sunday dinners; the marination deepens the flavors, so preparing it a few hours ahead always pays off.

Ingredients

• Cauliflower: One head (about 1.5 to 2 pounds) is ideal; choose a firm, white head with tightly packed florets. If it has a few brown spots, trim them away. The cauliflower is the sturdy base and holds the dressing beautifully.
• Cherry Tomatoes: One cup halved — opt for ripe, sweet cherry or grape tomatoes. Varieties like Sungold or Sweet 100 add extra sweetness; if tomatoes are mealy, drain a bit of their juices so the salad doesn’t get watery.
• Red Onion: Half a cup thinly sliced — a sharp, crisp red onion adds color and bite. Soaking slices in cold water for 10 minutes will mellow the sharpness if you prefer subtler onion flavor.
• Black and Green Olives: Quarter cup each, pitted and sliced. Kalamata or Castelvetrano-style green olives both work; olives bring briny depth and contrast to the fresh herbs.
• Parsley: Quarter cup chopped — flat-leaf parsley gives brightness. Italian parsley is best for its sturdy flavor compared with curly varieties.
• Olive Oil or Avocado Oil: Quarter cup for the dressing. Extra virgin olive oil gives peppery fruitiness; avocado oil produces a neutral, silky finish if you prefer milder oil.
• Red Wine Vinegar or Apple Cider Vinegar: Two tablespoons — red wine vinegar yields classic Mediterranean tang while apple cider gives a fruitier note.
• Dijon Mustard: One tablespoon — emulsifies the dressing and adds bright, savory tang. Yellow mustard can be used for a milder flavor.
• Garlic: One clove, minced — fresh garlic is preferable for its punch; roast one ahead for a softer, sweeter garlic undertone.
• Dried Oregano & Basil: One teaspoon each — these dried herbs add Mediterranean warmth; use fresh herbs in a pinch (about one tablespoon each).
• Seasoning: Salt, black pepper to taste, and a pinch of red pepper flakes if you like a little heat.

Instructions

Blanch the Cauliflower: Fill a large pot with water, add a generous pinch of salt, and bring to a rolling boil. While the water heats, prepare a large bowl of ice water. Add the cauliflower florets to the boiling water and blanch for 1 to 2 minutes — you want them bright and just tender, not soft. Immediately transfer to the ice bath to stop cooking; this preserves color and texture. Drain and Dry: Drain the cooled cauliflower well in a colander and pat dry with kitchen towels or paper towels. Excess water will dilute the dressing, so take care to remove as much surface moisture as possible before tossing with other ingredients. Combine Vegetables: In a large mixing bowl, add the blanched cauliflower, halved cherry tomatoes, thinly sliced red onion, sliced black and green olives, and chopped parsley. Toss gently to combine so the tomatoes don’t burst and the florets remain intact. Whisk the Dressing: In a separate bowl, whisk together 1/4 cup olive oil, 2 tablespoons red wine vinegar, 1 tablespoon Dijon mustard, 1 minced garlic clove, 1 teaspoon dried oregano, 1 teaspoon dried basil, salt and black pepper to taste, and a pinch of red pepper flakes if using. Whisk until the mixture emulsifies and becomes slightly thickened. Toss and Marinate: Pour the dressing over the vegetable mixture and toss gently to evenly coat. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. For best results, let it marinate 2 to 6 hours — the cauliflower soaks up the vinaigrette and takes on more depth. Finish and Serve: Before serving, give the salad a final toss and taste for seasoning. Add more salt, pepper, or a splash of vinegar if it needs brightness. Serve chilled or at cool room temperature alongside roasted meats, grilled fish, or as part of a mezze board.

Storage Tips

Store the salad in an airtight container in the refrigerator for up to 48 hours. Use a shallow container to keep the dressing evenly distributed; if the dressing pools at the bottom, give the salad a good stir before serving. Do not freeze the assembled salad — the tomatoes and cauliflower will become grainy when thawed. If you need to prep ahead for longer, blanch the cauliflower and store it separately in the fridge, then combine with fresh tomatoes, olives, and dressing on the day you plan to serve.

Ingredient Substitutions

If you don’t have red wine vinegar, apple cider vinegar is an easy swap that lends a fruitier tang; lemon juice (about 1 tablespoon) also works for a fresher, brighter profile. Swap Dijon for yellow mustard if you prefer a milder flavor, or add 1 tablespoon of capers for extra brine. If you only have fresh herbs, use about 1 tablespoon each of chopped oregano or basil in place of dried. For a nutty crunch, stir in 1/4 cup toasted pine nuts or slivered almonds just before serving.

Serving Suggestions

Serve chilled alongside grilled chicken, seared fish, or pan-roasted lamb for a Mediterranean-inspired plate. It’s an excellent accompaniment to grain bowls and also plays well on a buffet with hummus, pita, and roasted eggplant. Garnish with extra parsley, a dusting of flaky sea salt, or a few crumbles of feta if dairy is acceptable. For a picnic, pack the salad in a shallow container and bring a small bottle of extra dressing to refresh flavors at the table.

Cultural Background

This preparation draws on Mediterranean pantry staples — olive oil, red wine vinegar, olives, and oregano — reflecting a long tradition of simply prepared vegetables brightened with acid and herbs. Vegetables marinated in vinaigrette are common across southern European cuisines, from Italian contorni to Greek and Levantine salads. The technique of briefly blanching vegetables before marinating is a practical method used to retain color and create a pleasant bite that absorbs vinaigrette without becoming mushy.

Seasonal Adaptations

In summer, use fully ripe heirloom or cherry tomatoes and fresh basil for a lively, fragrant salad. In autumn or winter, add roasted root vegetables like carrots or a handful of roasted beets for heartiness, and switch to apple cider vinegar for warm, fruity notes. During holidays, fold in roasted grapes or pomegranate arils for sweetness and color contrast. Adjust the herb profile — thyme or rosemary can complement roasted add-ins.

Meal Prep Tips

For meal prep, blanch and cool the cauliflower in advance and store in a sealed container for up to 2 days. Pack tomatoes, olives, and onions separately and assemble with the dressing the morning you plan to eat — this preserves texture. Use shallow, airtight meal prep containers to keep the dressing dispersed. When reheating a portion for a warm plate, serve the salad chilled as a side so the contrast of temperatures adds interest to the meal.

This marinated cauliflower side brings bright flavor, easy prep, and real versatility to the table. Whether you’re feeding a crowd or looking for a healthy accompaniment to weeknight mains, it’s a reliable, delicious option that encourages creativity and is forgiving in the kitchen. Make it your own and enjoy the compliments.