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Delicious Cauliflower Antipasto Salad with colorful vegetables and olives.

Cauliflower Antipasto Salad

A vibrant and satisfying salad packed with crunchy cauliflower and fresh vegetables, tossed in a delicious dressing—a perfect dish for gatherings or as a hearty side.
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Prep Time 20 minutes
Cook Time 5 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Healthy, Mediterranean
Calories: 150
Ingredients Method Notes

Ingredients
  

Vegetables
  • 1 large head cauliflower, chopped into florets
  • 1 cup cherry tomatoes, halved
  • 1 cup bell peppers, diced (any color)
  • 1/2 cup black olives, pitted and halved
  • 1/2 cup artichoke hearts, drained and chopped
  • 1/2 cup red onion, thinly sliced
  • 1/4 cup fresh parsley, chopped
  • 2 tablespoons capers, rinsed
Dressing
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons red wine vinegar (or a non-alcoholic substitute)
  • 1 teaspoon dried oregano
  • Salt and pepper to taste

Method
 

Preparation
  1. Wash and chop the cauliflower into small florets. Steam them lightly for about 5 minutes, ensuring they remain crunchy.
  2. In a large mixing bowl, combine the steamed cauliflower, cherry tomatoes, bell peppers, olives, artichoke hearts, red onion, parsley, and capers.
Dressing
  1. In a small bowl, whisk together the olive oil, red wine vinegar, oregano, salt, and pepper until well blended.
Combine
  1. Pour the dressing over the vegetable mixture and toss gently to coat everything evenly.
Chill
  1. For the best flavor, let the salad sit in the refrigerator for at least 30 minutes before serving.

Notes

Store in an airtight container in the refrigerator for 3-5 days. Add dressing just before serving for crunch.
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