Light Greek Cauliflower Salad with Parsley
6 servings
10 minutes
This light cauliflower salad with parsley is a true embodiment of Greek simplicity and flavor harmony. Cauliflower soaked in the freshness of lemon juice and the aroma of olive oil becomes tender and juicy. Italian parsley adds bright herbal notes, while salt and freshly ground black pepper enhance the natural taste of the ingredients. Such a salad is perfect as a light appetizer or a side dish for fish and meat. In Greece, similar dishes are valued for their freshness and nutrition; they adorn family tables and convey the spirit of Mediterranean cuisine — light, rich, and healthy. This dish is ideal for warm summer days when you crave something light and refreshing.
1
Bring a large pot of salted water to a boil. Add the cabbage, reduce to medium heat, and cook for 15 minutes until almost tender.
- Cauliflower: 500 g
- Salt: to taste
2
Drain and transfer to a bowl, separating into florets.
3
Mix olive oil and lemon juice. Add salt and pepper. Finely chop the parsley and add it to the dressing.
- Olive oil: 2 tablespoons
- Lemon juice: 1 tablespoon
- Salt: to taste
- Freshly ground black pepper: to taste
- Flat-leaf (Italian) parsley: 10 g
4
Pour the dressing over the cabbage and mix well.
