Sicilian Cauliflower Salad

Extra Virgin
  • 1 head cauliflower, cored
  • 1/2 cup Filippo Berio Extra Virgin Olive Oil
  • 2 cloves garlic, minced
  • 4 tbsp red wine vinegar
  • 1/2 cup diced green or black oil-cured olives
  • 1/4 cup diced onion
  • 1/2 cup diced sweet red peppers
  • 1/2 cup diced tomatoes
  • 1/2 cup canned chickpeas, drained and well-rinsed
  • 1/4 cup chopped fresh parsley
  • 2 tbsp capers in brine, drained and minced
  • Salt
    • Separate cauliflower into small, uniform florets. Cook in large pot of boiling salted water for 1 minute; drain well. Transfer to salad bowl. Add olive oil, garlic, wine vinegar, olives, onion, peppers, tomatoes, chickpeas, parsley and capers to bowl. Season with salt to taste; toss well.
    • Cover with plastic wrap; let stand at room temperature for 30 minutes. (Make-ahead: Salad can be refrigerated overnight; bring to room temperature before serving.)
    • Tips:

      • You can substitute 1/4 cup diced sun-dried tomatoes in olive oil for fresh tomatoes if desired.

      • If you like chickpeas, add an extra 1/2 cup to the salad.

      Recipe Provided by Chef Mary Ann Esposito

    Prep Time

    18 min


    Inactive Time

    30 min


    Cook Time

    1 min


    Total Time

    49 min


    Servings

    4-6

     


    X

    Categories

    Side Dishes

    Ingredient: Fish & Seafood

    Cooking Method: Sauté / Pan Fry

    World Cuisine: Italian

    Product: Extra Virgin

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