Olive Salad

Pink Horizon • August 22, 2016 • No Comments



3 C cauliflower, cut into small flowerettes
2 C green olives, drained, pitted and chopped
1 C black olives, drained, pitted and chopped
1 C kalamata olives, drained, pitted and chopped
1 Roasted Red Pepper‎, peeled and chopped
1/2 C good red wine vinegar
1/2 lemon, juiced
1 T garlic, minced
1 1/2 C olive oil, or more to cover salad
2 T fresh parsley leaves, chopped
2 T fresh oregano leaves, chopped
2 pepperoncino, seeded and chopped (optional)
cayenne, crushed red pepper flakes or hot sauce
salt and pepper


Blanch cauliflower in pot of salted boiling water for 2 min.
Drain and transfer to ice water to cool.
Drain and dry.
Mix with the rest of ingredients.
Put into jars and cover with more oil to cover.
Refrigerate overnight or a few days.
Let come to room temperature prior to serving.

Match made in Heaven:

Great on Muffaletta, toasted baguette or as a side dish to any meat.

Categories Salad
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