Ingredients and Weight:
- 1 head of cauliflower, cut into florets (1 pound)
- 1/2 cup kalamata olives, pitted and halved
- 1/2 cup sun-dried tomatoes, oil-packed
- 1/2 cup red onion, thinly sliced
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh basil, chopped
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon dried oregano
- Salt and pepper to taste
Preparation Time:
15 minutes
Cooking Time:
0 minutes
Difficulty Level:
1 (Simple)
Preparation Method Steps:
- In a large bowl, combine the cauliflower florets, olives, sun-dried tomatoes, red onion, feta cheese, and basil.
- In a small bowl, whisk together the olive oil, balsamic vinegar, oregano, salt, and pepper.
- Pour the dressing over the cauliflower mixture and toss to coat.
- Refrigerate for at least 30 minutes before serving.
Nutritional Information:
(Per serving)
- Calories: 250
- Fat: 15 grams
- Carbohydrates: 15 grams
- Protein: 10 grams
Dish Characteristics:
- Fresh and vibrant
- Savory and tangy
- Light and refreshing
- Suitable for vegetarians
User Comments:
- "This salad is the perfect summer dish. It's so light and refreshing, but still packed with flavor. I love the combination of cauliflower, olives, and sun-dried tomatoes." - Sarah
- "I made this salad for a party and it was a hit. Everyone loved it, even my picky friends. It's so easy to make and looks really impressive too." - Emily
- "This is my new favorite salad. It's so versatile - I've added grilled chicken, shrimp, and even roasted vegetables to it before." - John
Special Precautions and Tips:
- If you don't have any sun-dried tomatoes, you can substitute dried cranberries or raisins.
- To save time, you can use pre-cut cauliflower florets.
- The salad can be made ahead of time and refrigerated for several hours. Just let it come to room temperature before serving.
