Greek Broccoli Salad
Total Time
15 minutes
Prep Time
15 mins
Rating
4.9 out of 5 stars
(58)
Ingredients
4 servings
- 1 large bunch of broccoli (about 1 ¼ 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
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Preparation
Chef’s notes
Recipe based on my Greek salad with chickpeas and broccoli.
*Sun-dried tomatoes note:
I’m partial to Trader Joe’s sun-dried tomatoes that come in a bag because they aren’t oily but they’re soft enough to eat right out of the bag. You could also use oil-packed sun-dried tomatoes, rinsed and patted dry. If you’re using tough, dried tomatoes, you’ll need to soak them in boiling water until they’re pliable, then pat them dry and chop them up.
Make it vegan:
Use olives instead of feta and maple syrup or agave instead of honey.
Make it nut-free:
Omit the almonds entirely or replace them with raw or roasted, shelled sunflower seeds.