Greek Broccoli Salad

Make Greek Broccoli Salad today: tangy lemon dressing, feta, sun-dried tomatoes and almonds for a bright, crunchy side.

Ingredients

• 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

Instructions

Step 1: Toss the salad components together

Place the trimmed broccoli florets, roughly chopped sun-dried tomatoes, finely chopped shallot or red onion, crumbled feta (or thinly sliced kalamata olives) and sliced toasted almonds into a medium-sized serving bowl. Gently toss these dry components together so the textures start to mingle — the broccoli’s frilled crowns nestle against chewy ribbons of sun-dried tomato, the shallot adds tiny glossy slivers and the almonds sit on top ready to provide crunch. This is the first visible composition of the salad, bright and raw and ready for dressing.

Step 2: Whisk the lemony dressing until silky

In a small glass bowl or jar whisk together the olive oil, fresh lemon juice, honey (or maple/agave), pressed garlic, dried oregano, Dijon mustard, salt and a pinch of red pepper flakes until the mixture emulsifies into a silky, slightly glossy dressing. Taste and adjust salt or acid — the dressing should smell bright and garlic-laced, with a faint honey sheen that will cling to the broccoli florets. Keep the dressing nearby in its jar or bowl so nothing gets poured directly onto the surface.

Step 3: Dress and toss until everything is evenly coated

Drizzle the emulsified dressing over the broccoli mixture and toss thoroughly in the same serving bowl so every floret and almond gets a thin, lemony coating. The result should be a lightly glossy, well-distributed salad where tiny droplets of dressing bead on the broccoli’s textured edges, sun-dried tomatoes create warm red accents, crumbled feta nests into crevices and almonds rest on the surface for crunch. Let everything sit a minute so the flavors begin to marry and the broccoli takes on a brighter, slightly softened sheen.

Step 4: Rest briefly, then serve

For best flavor, transfer the dressed salad to a serving bowl (or use the same bowl) and let it rest for about 30 minutes so the broccoli marinates in the lemony dressing; it’s also delicious right away. At serving time give one final gentle toss, arrange a few extra almond slices and a light sprinkle of feta on top for visual contrast, then present in the deep blue serving bowl so the greens and reds pop against the bowl’s color.

Notes

• Let the salad rest 20 to 30 minutes so flavors meld.
• Toast almonds briefly to boost crunch and aroma.
• Taste the dressing before adding extra salt because feta and sun-dried tomatoes add saltiness.
• For a vegan version swap feta for crumbled firm tofu and use maple or agave instead of honey.