Greek Broccoli Salad
This vibrant Broccoli Salad is a delightful medley of fresh flavors and textures that come together to create a harmonious dish. Tender broccoli florets are paired with sweet sun-dried tomatoes, pungent shallots or red onions, salty feta cheese or briny kalamata olives, and crunchy sliced almonds. The homemade dressing, bursting with lemony zing and subtle sweetness, beautifully coats the salad, enhancing every bite with its bold and tangy notes. This salad is a perfect balance of freshness and depth, making it a versatile and delicious addition to any meal.
— Constant Cookbook
Ingredients
- 1 large head of tightly pack broccoli (about 1¼ pounds), florets removed and sliced into small, bite-sized pieces
- ⅓ cup roughly chopped sun-dried tomatoes*
- ¼ cup chopped shallot or red onion
- ¼ cup crumbled feta cheese or thinly sliced kalamata olives
- ¼ cup sliced almonds
- ¼ cup olive oil
- 2 tablespoons lemon juice
- 1 teaspoon honey or maple syrup or agave nectar
- 1 clove garlic, pressed or minced
- ½ teaspoon dried oregano
- ½ teaspoon Dijon mustard
- ¼ teaspoon salt, more to taste
- Pinch red pepper flakes
Instructions
- In a medium-sized serving bowl, toss together the broccoli, sun-dried tomatoes, shallot or red onion, feta or olives and almonds.
- In a small bowl, whisk together all of the dressing ingredients until emulsified. Drizzle the dressing over the salad and toss well.
- For best flavor, let the salad rest for 30 minutes before serving so the broccoli has a chance to marinate in the bold, lemony dressing. (It’s great right away, too, though!)
Prep Time
PT15M
Yield
4 side servings
Nutrition
- Calories: 272 calories
- Sugar Content: 5.1 g
- Sodium Content: 321.1 mg
- Fat Content: 21.6 g
- Saturated Fat Content: 3.9 g
- Trans Fat Content: 0 g
- Carbohydrate Content: 16.9 g
- Fiber Content: 5.7 g
- Protein Content: 8 g
- Cholesterol Content: 8.3 mg
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