Prep time: 20 min Yield: 6

INGREDIENTS:

• 3 cups cauliflower florets
• 1 cup English cucumber, chopped
• 2 cups cherry tomatoes, halved
• 1 cup red onion, chopped
• ¼-1/2 cup pitted Kalamata olives, chopped
• ¼ cup fresh basil, chopped
• Creamy feta cheese (sheep’s milk)
• Salt and fresh ground pepper, to taste
• Lemon wedge

DRESSING:

• 4 Tbsp good, quality olive oil
• 5 Tbsp red wine vinegar
• 1 Tbsp dried oregano
• 1 Tbsp salt
• Fresh ground pepper to taste

INSTRUCTIONS:

1. Coarse chop cauliflower in food processor.
2. Place cauliflower, chopped veggies and olives in large salad dish.
3. Mix dressing and pour over salad. Gently toss. Do not over-mix.
4. Add feta cheese blocks to top.
5. Squeeze fresh lemon on top right before serving.