Slice the cauliflower as thinly as possible. Put it in a salad bowl, pour lemon juice, salt, mix.
Bulgarian pepper cut into small squares. Add to the cabbage, mix well. Chop the olives a little, add to the salad, mix well.
Chop the onion quite finely. If the onion is not sharp, just add it to the rest of the vegetables, stir and leave the salad to marinate for 20 minutes. If the onion is sharp, you can pour boiling water into a separate bowl, add 1 tbsp vinegar (6%) and stand for 10 minutes, drain the water, cool the onion and add to the salad.
Add freshly ground black pepper and finely chopped herbs to the salad (marjoram and oregano are the best option). Mix gently and serve.
