1 small head cauliflower, cut into florets
2 heads broccoli, cut into florets
1/2 cup halved kalamata olives
1/2 crumbed feta
1/2 small red onion, thinly sliced
2 tablespoons olive oil
2 tablespoons white wine vinegar
1/2 teaspoon Greek seasoning
freshly ground black pepper
red pepper flakes
Lightly steam the caulflower and broccoli. Drain and allow to cool. Place in a large bowl and toss with olive, onion and feta. Set aside. In a small bowl, whisk together the olive oil, vinegar and spices. Drizzle over vegetable mixture. Toss to evenly distribute. Refrigerate and serve within 24 hrs.
I’ve never been to Greece so I’m not even sure they are big cauliflower or broccoli eaters but my favorite flavors from Greek cuisine inspired this simple salad. Cauliflower and broccoli can be a bit blah so I am always trying to think of new ways to dress them up. This salad is full of flavor from the vinaigrette, olives and cheese yet it takes like 10 minutes to pull together which is about where my attention span is right now. I say work smarter, not harder.