After decadent holiday fare and a few too many sweets, I am ready for a refreshing Mediterranean salad rich in nutrients. Infused with spices like za’atar, this vibrant medley of cauliflower, white beans, red tomatoes, and green onions tossed in a lemony vinaigrette dressing has quickly become a favorite I crave. Tossing together the red and green colors of the season creates an explosion of flavor and whole food goodness, making a noteworthy side dish or healthy vegetarian lunch option.
Mediterranean Cauliflower and White Bean Salad
adapted from A Cedar Spoon
For the basic salad:
- 4 cups grated fresh cauliflower or cauliflower “rice”
- 1 to 2 cups grape tomatoes, sliced in halves or thirds
- 1 cucumber, peeled, quartered, and sliced
- 1/2 cup black olives, optional
- 1/2 cup diced spring onions
- 2 cups (1 – 15 oz can) cooked white beans
- feta cheese crumbles, optional, to taste
For the dressing:
- 1/4 cup fresh lemon juice (from 1 to 2 lemons)
- 1/2 cup extra virgin olive oil or other salad oil
- 2 Tablespoons red wine vinegar
- 1/2 teaspoon sea salt, plus more to taste
- 1 Tablespoon dried parsley flakes or 2 Tablespoons chopped fresh Italian parsley
- 1 to 2 teaspoons za’atar or Italian spice blend
- 1+1/2 to 2 teaspoons pure honey
- Combine first six salad ingredients in a large bowl.
- To make the dressing, whisk together lemon juice, oil, vinegar, honey, salt, parsley, and spices. Pour over salad ingedients and toss gently.
- Keep salad covered and chilled until ready to serve. Salad may be refrigerated for up to 2 days.
I’m happy to share this recipe with everyone at Fiesta Friday, co-hosted by Angie and Jhuls.
One thought on “Mediterranean Cauliflower and White Bean Salad: A Festive, Nourishing Side Dish”
beautiful and fresh!