Greek Chopped Cauliflower Salad

by Mary Papoulias-Platis

Post image for Greek  Chopped Cauliflower Salad

As I was slowly chopping the cauliflower for this salad, I just realized how much I love to use my knife skills in my recipe testing.  At times for me. it’s so calming and meditative! I tend to lose myself in thought, during this moment. I bet you didn’t know this can even happen while chopping vegetables. But it can to those who enjoy the creative process of cooking at home. I took the time to hand chop the cauliflower, but perhaps if you’re pressed for time, you can carefully use the food processor and pulse it into small pieces.

Why the Greek inspiration in this salad? My garden is overflowing with mint, Greek basil, lemons, and peppers.  I just had to purchase the cherry tomatoes because mine are still green. By the way, I love to plant cherry tomatoes in my garden for quick and easy outdoor entertaining dishes such as salads, grilled vegetable skewers or tomato salsas. Here’s a quick peek into my summer garden~

black tomatoes

These tomatoes aren’t quite ripe enough for this post, but hopefully in a couple of weeks.

cauliflower salad

Finely chopping the cauliflower is an important step, the small pieces capture all the juices from the vegetables.

cauliflower mise en place

Here’s my Mise en Place, (everything in it’s place) I encourage you to make this a habit. It makes the process of putting together this salad so much easier. It also allows you to not forget an important ingredient in the end.

cauliflower mixture

What a beautiful thing! All the colors of the rainbow in one recipe.

Greek Chopped Cauliflower Salad
 
On hot summer days this cauliflower salad bring the freshness you need to get through the day. Full of nutrients and fresh vegetables, you're on your way to better health and staying slim for the year.
Author:
Recipe type: Salad
Cuisine: Greek/California
Serves: 4-6
Ingredients
  • 1 head cauliflower, finely chopped
  • 1 yellow bell pepper, finely chopped
  • ½ red onion, finely chopped
  • 1 cup cherry tomatoes, diced
  • ⅓ cup Greek Kalamata olives, pitted and finely chopped
  • 2 tablespoons fresh mint, finely chopped
  • 1 tablespoon Greek basil, finely chopped or Italian
  • zest and juice of 2 lemons
  • salt and pepper to taste
Instructions
  1. Wash and remove the leaves and core from the cauliflower.
  2. Finely chop the cauliflower by hand. If in a hurry use the pulse button on your food processor and place in a large bowl.
  3. Prepare all the remaining ingredients and set aside.
  4. Add all the prepared ingredients in the large bowl with the cauliflower.
  5. Taste for salt and pepper.
  6. Mix well, and let sit in the refrigerator for at least ½ hour for flavor to combine.
  7. Serve with crunchy crackers, pita bread, or as a side.

serving the cauliflower salad

Serve the salad at room temperature or chilled with crackers, something crunchy or as a side.

Kali Orexi!

 

 

 

© 2016, Mary Papoulias-Platis. All rights reserved.

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{ 4 comments… read them below or add one }

1 Oakley @ Frieda's

So pretty already. I wonder how awesome this would look with purple/orange/green cauliflower!

2 Mary Papoulias-Platis

Hi Oakley,
Love to see that! Change it up a bit with a peanut-soy sauce dressing! Send me the cabbage and I’ll send you a recipe!! Love Freida’s Produce.

3 Cathy | She Paused 4 Thought

That is my idea of a perfect dinner!

4 Mary Papoulias-Platis

Cathy, I agree. I did serve this with a mushroom barley soup and dinner was complete. Thank you for visiting! Mary

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