Begin by bringing a large pot of salted water to a rolling boil over high heat. Once boiling, carefully add the cauliflower florets and blanch them for 2-3 minutes until they are slightly tender yet still crisp. Immediately drain the cauliflower and rinse it under cold water to stop the cooking process.

In a mixing bowl, combine olive oil, red apple vinegar, fresh lemon juice, Dijon mustard, dried oregano, salt, and pepper. Whisk together until the dressing is smooth and well-combined.

In a large mixing bowl, add the cooled cauliflower, sliced Kalamata and green olives, and capers. Toss in finely chopped red onion and halved cherry tomatoes. Mix in chopped fresh parsley and basil.

Pour the whisked dressing over the salad mixture and gently toss everything together. Ensure each ingredient is coated while maintaining the crunch of the cauliflower.

Allow the salad to sit for 10-15 minutes at room temperature to let the flavors meld beautifully.

Serve chilled or at room temperature. This salad is perfect on its own or as a side alongside grilled chicken or fish.