Cauliflower and tomato salad
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
- Whisk olive oil, vinegar, lemon juice, salt and pepper together in a bowl until dressing is smooth.
- 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:
(15)
Reviews in English (13)
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)
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)
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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