Tangy Marinated Cauliflower Salad - Healthy Salad Recipes for Al Fresco Dining

 Sunshine on the table, a cool breeze in the air, and a bowl of something bright and irresistible—that’s exactly where this Tangy Marinated Cauliflower Salad belongs. Crisp florets and colorful vegetables mingle in a lively herb vinaigrette, soaking up every drop of zesty flavor. The result? A bold and refreshing Cauliflower Salad that only gets better as it rests.

This is one of those Fresh Salad Recipes that feels effortless yet tastes thoughtfully crafted. The longer the veggies marinate, the more they absorb that tangy dressing, creating layers of flavor in every crunchy bite. It’s the kind of dish that steals attention at picnics, shines among potluck spreads, and earns compliments as one of the Best Salad Recipes on the table.

There’s a subtle nod to Mediterranean Recipes here—bright herbs, vibrant vegetables, and that irresistible balance of acidity and freshness. Fans of Pickled Veggies will especially love the punchy, slightly briny notes that develop over time. It’s bold without being heavy, making it ideal for warm-weather gatherings and relaxed Al Fresco dining.

Beyond its flavor, this salad is wonderfully versatile. Serve it as one of your go-to Salad Side Dishes, pair it with grilled favorites, or enjoy it as part of your weekly meal prep lineup. It easily earns a spot among your favorite Veggie Dishes, offering crunch, color, and wholesome ingredients in every forkful.

Light yet satisfying, vibrant yet simple, this dish is a standout among Healthy Salad Recipes. Make it ahead, let the flavors mingle, and watch it transform into something even more delicious by the time it reaches the table.

Tangy Marinated Cauliflower Saladb – A Fresh & Wholesome Outdoor Side Dish

Ingredients

• 1 medium cauliflower, separated into bite-sized pieces
• 1½ cups grape or cherry tomatoes, sliced in halves
• ½ cup red onion, thinly shaved
• ⅓ cup Kalamata olives, sliced or whole
• ⅓ cup green olives
• ¼ cup chopped fresh parsley
• ¼ cup extra-virgin olive oil
• 3 tablespoons apple cider vinegar
• 1 teaspoon Dijon mustard
• 1 garlic clove, finely minced
• 1 teaspoon dried oregano
• ½ teaspoon dried basil
• ½ teaspoon sea salt
• ½ teaspoon freshly ground black pepper
• ½ teaspoon crushed red chili flakes (optional)

Instructions

1. Bring a pot of water to a boil and briefly cook the cauliflower florets for about 1–2 minutes until slightly tender but still crisp. Immediately transfer them into a bowl of ice water to stop the cooking process. Drain well.
2. Place the cooled cauliflower into a large serving bowl. Add the halved tomatoes, sliced onion, olives, and fresh parsley. Lightly mix to combine.
3. In a separate small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, minced garlic, oregano, basil, salt, pepper, and red chili flakes if using. Blend until smooth and emulsified.
4. Drizzle the dressing over the vegetables and toss thoroughly so everything is evenly coated. Cover and chill in the refrigerator for at least 30 minutes to allow the flavors to meld before serving.