This marinated cauliflower salad has become my go-to side when I want something fresh, colorful, and reliably delicious. I remember first making it for a relaxed summer barbecue after finding a particularly sturdy head of cauliflower at the farmers' market. The combination of a quick blanch, a punchy vinaigrette, and a handful of pantry-friendly add-ins — cherry tomatoes, red onion, olives, and parsley — transformed plain florets into a zesty, textured companion to grilled meats and grain bowls. The flavors soften and harmonize after a short chill, which is why I always make it at least 30 minutes ahead.

What makes this salad special is its balance of crispness and marinade depth. The cauliflower retains a pleasant bite, the tomatoes add juicy sweetness, the olives bring a salty brine, and the dressing ties everything together with bright acid and gentle herb notes. It's quick to prepare, travels well, and is forgiving: feel free to swap ingredients based on what’s in your pantry. Over the years this dish has been my secret weapon for potlucks — it arrives looking vibrant and disappears fast.

Ingredients

• Cauliflower: 1 head (about 2 to 2 1/2 pounds) cut into bite-size florets. Choose a firm, heavy head with tightly packed curds for the best texture — I like white varieties from the farmer’s market, but purple or green is lovely too.
• Cherry tomatoes: 1 cup, halved. Look for glossy, ripe tomatoes (Campari or sungold add sweetness); halving releases juice that melds with the dressing and brightens the salad.
• Red onion: 1/2 cup, thinly sliced. Use a sharp chef’s knife for even ribbons; soak briefly in cold water if you want a milder bite.
• Black and green olives: 1/4 cup each, pitted and sliced. A mix of Kalamata or Castelvetrano-style for green adds contrasting briny notes — drain from jar well to prevent excess liquid.
• Fresh parsley: 1/4 cup, finely chopped. Flat-leaf parsley adds herbaceous freshness and bright color.
• Olive oil (or avocado oil): 1/4 cup. Choose extra-virgin olive oil for peppery depth; avocado oil can be used for a milder flavor.
• Red wine vinegar (or apple cider vinegar): 2 tablespoons. Red wine vinegar gives a classic Mediterranean lift; apple cider vinegar will add a fruitier tang.
• Dijon mustard: 1 tablespoon. Helps emulsify the dressing and introduces a subtle savory bite — yellow mustard is an acceptable swap if needed.
• Garlic: 1 clove, minced. Fresh garlic is best; for a gentler profile, smash and let sit for a few minutes before adding to mellow the flavor.
• Dried oregano and basil: 1 teaspoon each. These dried herbs hold up well in the dressing and season every floret consistently.
• Salt, black pepper, and red pepper flakes: to taste. Adjust seasoning after marinating — salt is key for drawing out and balancing flavors.

Instructions

Bring water to a boil: Fill a large pot with water, season generously with salt (about 1 tablespoon per 4 quarts), and bring to a rolling boil. A properly salted boil seasons the cauliflower through and helps preserve color. Use high heat for a fast return to boiling when the florets go in. Blanch the cauliflower: Drop the florets into the boiling water and blanch for 1 to 2 minutes — just long enough to remove raw edge but short enough to keep a crisp bite. Watch for a brighter color as the visual cue; overcooking leads to mushy pieces. Shock in ice water: Immediately transfer the florets to a large ice bath (water with plenty of ice) to stop cooking. This preserves the firm texture and crunchy mouthfeel. Leave in the bath for 3 to 5 minutes, then drain thoroughly. Dry and combine: Pat the cooled cauliflower dry with kitchen towels or spin briefly in a salad spinner. In a large mixing bowl, combine the cauliflower, halved cherry tomatoes, thinly sliced red onion, sliced olives, and chopped parsley, tossing gently so tomatoes don't break down. Whisk the dressing: In a separate bowl 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, pepper, and a pinch of red pepper flakes until emulsified and slightly thickened. Toss and marinate: Pour the dressing over the combined vegetables and toss gently to coat. Cover and refrigerate for at least 30 minutes to let flavors meld; for best results chill for 2 hours. Before serving, taste and adjust salt and pepper.

Storage Tips

Store in an airtight container in the refrigerator for up to 4 days. Use glass containers with tight lids to preserve flavor and avoid absorbing fridge odors. If the salad releases liquid after a day, drain excess liquid before serving and give a quick toss with a splash of fresh vinegar or olive oil to refresh. Do not freeze the dressed salad — the texture will suffer; instead blanch and freeze cauliflower florets separately if you want to batch prep.

Ingredient Substitutions

If you don't have cherry tomatoes, use 1 cup of diced roma tomatoes, though they will be juicier. Swap Dijon for 1 tablespoon yellow mustard if preferred, or try 1 tablespoon of whole-grain mustard for texture. For a nuttier note, add 1/4 cup toasted pine nuts or chopped almonds. If olives aren't your thing, capers make a briny substitute at approximately 2 tablespoons.

Serving Suggestions

Serve chilled or at cool room temperature alongside grilled chicken, roasted lamb, or a simple loaf of crusty bread. It pairs wonderfully with couscous or a lemony rice pilaf and makes a bright counterpoint to richer mains. Garnish with extra parsley, a sprinkle of flaky sea salt, or a few lemon zest strips for a fresh finish.

Cultural Background

This style draws from Mediterranean preserved-vegetable traditions where oil, vinegar, and herbs brighten hearty produce. Marinating vegetables is common in warm-climate cuisines to add acidity and keep dishes refreshing. The use of olives, red wine vinegar, and oregano nods to Greek and Italian influences while adapting well to local seasonal produce.

Seasonal Adaptations

In summer, use sun-ripened cherry tomatoes and fresh basil instead of dried herbs. In fall or winter, roasted cauliflower florets can be used instead of blanched for a warm, caramelized version — roast at 425°F for 20 minutes until golden. Add roasted peppers or chickpeas for heartier cold-weather fare.

Meal Prep Tips

Prep components separately: blanch cauliflower and store in a sealed container, slice tomatoes and onions in another, and make dressing ahead. On the day of serving, toss everything together 30 minutes before guests arrive to allow flavors to blend. Use shallow containers for quicker chilling and consistent marination.

Once you try this marinated cauliflower salad, you'll find it becomes a staple rotation item: flexible, forgiving, and always a welcome plate at the table. Make it your own by swapping herbs and mix-ins to suit your mood and pantry.