Monday, July 25, 2011

Cauliflower and Artichoke Greek Salad

This salad is the last dish from my book club menu.  It's a little similar to the Mediterranean Vegetable Platter I've mentioned a few times, but there are enough differences to warrant a new recipe.  I really love all the flavors in this salad, and the drizzle of balsamic vinegar gives it a sweet and tangy kick that keeps you going back for more.  Which is not a bad thing since it's a perfectly good-for-you dish.  I think you can never have too many salad options for summer!

Cauliflower and Artichoke Greek Salad

  • 2 cups cauliflower, chopped into bite-sized pieces
  • 1 can artichoke hearts, drained and sliced in half lengthwise
  • 1/2 cup sliced olives (Greek or Kalamata)
  • 4 tablespoons thinly sliced red onion
  • cucumber or zucchini, sliced
  • 1 cup cherry tomatoes
  • 2 tablespoons olive oil
  • 1 tablespoon white wine vinegar
  • juice of 1/2 lemon
  • 3 fresh basil leaves, torn into small pieces
  • 1 clove garlic, finely minced
  • 1/4 cup roasted, marinated red peppers (optional--I used a few that came in a jar of Greek olives I had)
  • a few banana peppers (optional)
  • salt and pepper, to taste
  • 1 tablespoon balsamic vinegar
  • 1/2 cup feta cheese crumbles
In a large bowl, combine everything except the balsamic vinegar and feta cheese.  Adjust seasoning if needed.  Cover and let marinate in the fridge for about an hour before serving.  Right before serving, drizzle with the balsamic vinegar and top with the feta cheese.  (Since the balsamic vinegar is such a dark color, adding it earlier will stain all the vegetables and you'll have a brown salad.)

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