Ingredients
Vegetables
- 2 cups cauliflower florets
- 2 cups cherry or grape tomatoes (about 10 oz)
- 2 cups chopped carrots (approximately 4 medium carrots)
- 1 cucumber (seeded and chopped)
- 1 bell pepper (any color, seeded and chopped)
Vinaigrette
- 1/2 cup extra virgin olive oil
- 1/2 cup red wine vinegar
- 2 tablespoons minced shallots
- 4 teaspoons Dijon mustard
- 2 teaspoons Italian seasoning
- 2 cloves garlic (pressed or minced)
- Salt and pepper to taste
Instructions
- Prepare the Vinaigrette: In a jar with a tight-fitting lid or a mixing bowl, combine the extra virgin olive oil, red wine vinegar, minced shallots, Dijon mustard, Italian seasoning, pressed garlic, salt, and pepper. Shake or whisk vigorously until the dressing is fully emulsified and smooth.
- Taste and Adjust Dressing: Taste the vinaigrette and adjust seasoning as needed. If the dressing is too tart, add a bit more olive oil to balance the acidity to your preference.
- Assemble the Salad: Place the cauliflower florets, cherry tomatoes, chopped carrots, cucumber, and chopped bell pepper into a very large bowl, ensuring the vegetables are well combined.
- Dress and Marinate: Pour three-quarters of the vinaigrette over the vegetables and toss thoroughly to coat all pieces evenly. Cover the bowl and refrigerate for at least 4 hours, or up to overnight, allowing the vegetables to marinate and develop flavors.
- Final Toss and Serve: Just before serving, toss the salad again with the remaining vinaigrette and season with additional salt and pepper to taste if needed. Serve chilled or at room temperature.
Notes
- Marinating time is key for the best flavor; do not skip the refrigeration step.
- The salad holds well in the refrigerator for up to 2 days, making it ideal for meal prep.
- You can customize the vegetables based on seasonality or preference.
- For a milder garlic flavor, slice the garlic instead of mincing.
- Serve this salad as a refreshing side dish or light lunch.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
