Mediterranean Broccoli & Cauliflower Salad

Mediterranean Broccoli & Cauliflower Salad

Ingredients:

For the Salad:

• 2 cups broccoli florets (small bite-sized pieces)

• 2 cups cauliflower florets (small bite-sized pieces)

• 1 cup cherry tomatoes, halved

• 1/2 red onion, thinly sliced

• 1/2 cup cucumber, diced

• 1/2 cup Kalamata olives, pitted and halved

• 1/2 cup crumbled feta cheese

• 1/4 cup chopped fresh parsley (optional: mint or basil)

For the Dressing:

• 1/4 cup extra virgin olive oil

• 2 tablespoons red wine vinegar (or lemon juice)

• 1 teaspoon Dijon mustard

• 1 garlic clove, minced

• 1/2 teaspoon dried oregano

• Salt and pepper to taste

Instructions:

1. Blanch the Broccoli & Cauliflower (optional for softer texture):

   • Bring a pot of salted water to a boil.

   • Add broccoli and cauliflower and cook for 1-2 minutes.

   • Drain and immediately transfer to a bowl of ice water to stop cooking.

   • Drain and pat dry.

2. Make the Dressing:

   • In a small bowl or jar, whisk together olive oil, vinegar (or lemon juice), mustard, garlic, oregano, salt, and pepper.

3. Assemble the Salad:

   • In a large bowl, combine broccoli, cauliflower, tomatoes, onion, cucumber, and olives.

   • Drizzle with the dressing and toss to coat evenly.

4. Finish:

   • Sprinkle with feta and fresh parsley.

   • Chill for 15–30 minutes before serving to enhance flavor (optional but recommended).