Cauliflower and tomato salad

    Cauliflower and tomato salad

    (14)
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    About this recipe: Cauliflower and cherry tomatoes make a delicious duo in this salad. The tomatoes soften in the dressing but the cauliflower stays nice and crunchy.

    Ingredients
    Serves: 6 

    • 80ml extra-virgin olive oil
    • 3 tablespoons white wine vinegar
    • 1 teaspoon fresh lemon juice, or more to taste
    • salt and freshly ground black pepper to taste
    • 1 large cauliflower, broken up into small florets
    • 1/4 red onion, finely diced, or more to taste
    • 1 tablespoon fleshly minced parsley
    • 2 garlic cloves, minced
    • 150g cherry tomatoes, halved, or more to taste

    Method
    Prep:15min  ›  Extra time:45min  ›  Ready in:1hr 

    1. Whisk olive oil, vinegar, lemon juice, salt and pepper together in a bowl until dressing is smooth.
    2. Mix cauliflower, red onion, parsley and garlic together in a large bowl. Drizzle dressing over cauliflower mixture; toss to coat. Gently fold tomatoes into salad. Chill salad in fridge for at least 45 minutes or up to 3 hours before serving.
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    Reviews & ratings
    Average global rating:
    (14)

    Reviews in English (14)

    by
    10

    The dressing softens the tomatoes, but the cauliflower stays crunchy. Good idea to try to get the tomatoes and the cauliflower florets about the same size. I didn't chop the cauliflower, just trimmed the floret stems a little and broke them apart which I think makes for a nice presentation. Just a really nice salad/side dish with a tasty dressing.  -  15 Jul 2014  (Review from Allrecipes US | Canada)

    by
    1

    I really enjoyed this recipe. I added some black olives for an additional flavor. Next time I might blanch the cauliflower for a few minutes to soften the veggie. Great summer picnic dish.  -  03 Sep 2016  (Review from Allrecipes US | Canada)

    by
    1

    Made the basic salad with a few changes: I blanched the cauliflower for 2 minutes in lightly salted water and then into an ice bath. Added 1/2 of a red bell pepper, diced, for color and sweetness Added about 1/4 cup of feta crumbles, as this was doubling as my side dish, and I needed to add tasty calories Used a mix of heritage small tomatoes that were in a pint box together at Sprouts....used about 2/3rd of the pint Used Penzey's Italian Dressing mix made with red wine vinegar (Pompeii) and extra virgin olive oil (Bertoilli) Husband declared it delicious! Next time I will cut the cauliflower into smaller pieces...I didn't think of that tonight Served with a small steak for a great, quick, low carb supper  -  24 Mar 2016  (Review from Allrecipes US | Canada)

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