This marinated cauliflower salad has been my go-to side ever since a summer potluck introduced me to the idea of turning crisp cauliflower into something bright and lively. I first discovered this combination when I wanted a make-ahead dish that would travel well yet still taste fresh at the table. The cauliflower keeps a pleasant bite after a quick blanch, while the vinaigrette soaks into the florets and mellows the raw edge. It became an instant favorite because it pairs with everything from grilled fish to a simple roast chicken.

I love how the textures play together: the tender-crisp cauliflower, juicy bursts from halved cherry tomatoes, the slight bite of thinly sliced red onion, and the briny pop of both black and green olives. Fresh parsley lifts the whole bowl and the mustard-forward dressing ties it together with a gentle tang and silkiness. This is a dish I make late summer through fall when tomatoes are at their best, and it’s the kind of side that disappears first at family dinners.

Ingredients

• Cauliflower: One medium head, about 1 to 1.5 pounds, provides the crisp, sturdy base. Choose a firm head with tight florets and no soft spots; organic is great if you prefer fewer pesticides.
• Cherry Tomatoes: One cup halved. Look for vine-ripened or heirloom cherry tomatoes for the best sweet-tart contrast; they add juicy pockets of flavor that contrast the cauliflower.
• Red Onion: Half a cup thinly sliced. Use a small red onion; slice very thin so it melds into the marinade without overpowering the salad.
• Black Olives: One quarter cup, pitted and roughly chopped if large. I like Kalamata or California black olives for depth and brine.
• Green Olives: One quarter cup, sliced. Castelvetrano or Spanish green olives add a bright briny note that complements the tomatoes.
• Parsley: One quarter cup finely chopped. Flat-leaf parsley is preferred for a fresh herbal lift; add more for a greener finish.
• Olive Oil: One quarter cup. Extra virgin olive oil gives body and flavor; use light-flavored olive oil or avocado oil if you prefer a milder taste.
• Red Wine Vinegar: Two tablespoons. Apple cider vinegar is an acceptable swap; the acidity is key to marination.
• Dijon Mustard: One tablespoon. Dijon helps emulsify the dressing and adds a gentle tang; yellow mustard is a milder substitute.
• Minced Garlic: One small clove, finely minced. Fresh garlic is best; adjust to taste for garlic lovers.
• Dried Oregano and Basil: One teaspoon each. These dried herbs bring Mediterranean notes without needing fresh herbs.
• Salt, Black Pepper, and Red Pepper Flakes: Season to taste; start with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper, adding a pinch of red pepper flakes if you like heat.

Instructions

Bring Water to a Boil and Prepare an Ice Bath: Fill a large pot with water and add a generous pinch of salt to season the florets as they cook. Bring to a rolling boil while you prepare a large bowl of ice water. The ice bath stops cooking immediately and preserves a crisp texture. Heat should be high until the water returns to a boil after adding cauliflower. Blanch the Cauliflower: Cut the head into small bite-sized florets so each piece marinated evenly. Blanch for 1 to 2 minutes — the goal is tender-crisp, not soft. The florets should still hold shape and have a slight snap. Immediately transfer to the ice bath to cool and stop cooking. Drain and Dry: Drain the cooled cauliflower thoroughly in a colander, then spread out on kitchen towels and pat dry. Removing excess water prevents a watery dressing and helps the oil adhere to the florets. Combine Salad Ingredients: In a large mixing bowl toss the cooled cauliflower with halved cherry tomatoes, thinly sliced red onion, black and green olives, and chopped parsley. Toss gently to combine so the tomatoes do not bruise. Make the Dressing: In a small bowl or jar 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 emulsified and glossy. Dress and Marinate: Pour the dressing over the salad and toss gently to coat. Cover and refrigerate at least 30 minutes to allow flavors to meld — for best depth serve after 2 hours or up to 24 hours. Before serving, give the bowl another toss and adjust salt and acid if needed.

Storage Tips

Store in an airtight container in the refrigerator for up to three days. If you make it a day ahead, store the dressing separately and toss before serving to keep cauliflower extra crisp. Use glass containers or BPA-free plastic with a tight seal. Avoid freezing because tomatoes and olives will become mushy when thawed. To reheat slightly for a warm variation, bring to room temperature and briefly warm in a skillet for 1 to 2 minutes just to take the chill off; do not overheat.

Ingredient Substitutions

Swap red wine vinegar with apple cider vinegar or a tablespoon of lemon juice for brighter acid. If you prefer a smokier profile, use smoked paprika instead of red pepper flakes. Replace parsley with chopped cilantro for a different herbal note, or add chopped mint for freshness. For a creamier texture, stir in 2 tablespoons of Greek yogurt or dairy-free yogurt just before serving. If you cannot find cherry tomatoes, use 1 medium tomato diced and deseeded.

Serving Suggestions

Serve alongside grilled proteins like chicken, lamb, or fish, or add it to a mezze spread with hummus and pita. It makes a vibrant topping for grain bowls or toasted bread for an open-faced accompaniment. Garnish with lemon zest, extra parsley, or a sprinkle of toasted pine nuts for crunch. This salad also pairs beautifully with a simple green salad and roasted potatoes for a complete dinner.

Cultural Background

The idea of marinated vegetable salads comes from Mediterranean and Middle Eastern traditions where olive oil, vinegar, and dried herbs preserve and flavor vegetables. Preserving techniques and bright, herb-forward dressings are common across coastal cuisines. This recipe borrows that philosophy by using a quick blanch to retain texture and a vinaigrette that echoes Mediterranean flavors, making it familiar yet flexible to regional variations.

Seasonal Adaptations

In summer emphasize ripe cherry tomatoes and fresh herbs like basil and oregano in place of dried. In cooler months swap tomatoes for roasted red peppers and add a splash of sherry vinegar for depth. For holiday gatherings, add toasted walnuts and diced roasted squash for heartier texture and warmth. The marination technique adapts well to seasonal produce while maintaining the same bright dressing base.

Meal Prep Tips

To meal prep, blanch cauliflower and store it drained and cooled in a sealed container. Keep dressing in a small jar in the fridge and combine with veggies the morning you plan to serve. Portion into individual containers for easy grab-and-go lunches; add a small wedge of lemon to each portion. Use shallow containers to cool more quickly and avoid condensation that dilutes the dressing.

This marinated cauliflower salad is an easy, adaptable side that becomes more flavorful over time and rewards a small bit of planning. Make it yours by tweaking herbs, acids, and add-ins, and enjoy sharing it at the next dinner or picnic.