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Mediterranean Salad

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Optional additions for serving as a main dish: sliced salami or white tuna.

  • 5 to 6 cups cauliflower florets (1 medium cauliflower)
  • 1 cup thinly sliced carrots
  • 1 cup diced red bell pepper
  • 1/2 cup chopped scallions
  • 1/3 cup coarsely chopped pitted Kalamata or dry Italian olives
  • 2 tablespoons capers
  • 1/4 cup finely diced dill pickles
  • 1/2 cup chopped parsley
Dressing:
  • 2 cloves garlic, minced
  • 1/4 teaspoon dried red chile flakes
  • 1/4 cup white wine vinegar
  • 1/3 cup olive oil

Blanch cauliflower florets and carrots in lightly salted boiling water for 3 to 4 minutes, until tender crisp. Drain and chill in ice water, then drain again. Place in a salad bowl. Add the red bell peppers, scallions, olives, capers, pickles and parsley.

Dressing: combine ingredients whisking in oil until blended. Pour over salad, tossing until combined. (Add salt to taste if desired.) Chill for several hours or overnight.

 

 


 


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Blanch cauliflower florets and carrots in lightly salted boiling water for 3 to 4 minutes, until tender crisp. Drain and chill in ice water, then drain again. Place in a salad bowl. Add the red bell peppers, scallions, olives, capers, pickles and parsley.

Dressing: combine ingredients whisking in oil until blended. Pour over salad, tossing until combined. (Add salt to taste if desired.) Chill for several hours or overnight.

 

 


 


Find more great garden-inspired recipes in Renee's Cookbooks

View Recipe Archive

 

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