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Summer-fresh cauliflower salad

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Ingredients for 4 servings:

  • 1 small cauliflower
  • 4 tomatoes, ripe
  • 1 cup of yogurt
  • 2 tbsp mayonnaise
  • dill
  • Salt
  • pepper
  • 2 tbsp vinegar

Instructions

Working time approx. 10 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 10 minutes

Divide the cauliflower into small florets. Place the florets (leave them raw and do not precook) in a bowl with water and vinegar and soak for about 2 hours. Drain the water, leaving the florets in the bowl. Wash the tomatoes, cut them into larger pieces, and add them to the cauliflower. Mix in the yogurt and mayonnaise. Sprinkle with dill and parsley, then season with salt and pepper. Serve with ciabatta bread.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Summer-fresh cauliflower salad

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