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Greek Broccoli Salad

Prep Time 15 minutes
Total Time 15 minutes
Servings 4 servings

Ingredients

For the Salad

  • 1 large head broccoli about 1 ¼ lb, cut into small bite-size florets
  • ⅓ cup sun-dried tomatoes oil-packed, drained and chopped
  • ¼ cup red onion thinly sliced
  • ⅓ cup feta cheese crumbled
  • ¼ cup Kalamata olives pitted and halved
  • ¼ cup sliced almonds lightly toasted

For the Lemon-Oregano Dressing

  • ¼ cup extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon honey
  • 1 small clove garlic minced
  • ½ teaspoon dried oregano
  • ½ teaspoon Dijon mustard
  • ¼ teaspoon salt plus more to taste
  • 1 pinch red pepper flakes optional
  • freshly ground black pepper to taste

Instructions

Make the Dressing

  • In a small bowl or jar, whisk together the olive oil, lemon juice, honey, garlic, oregano, Dijon, salt, red pepper flakes, and black pepper until smooth and emulsified. Taste and adjust the salt or lemon as needed.

Assemble the Salad

  • Cut the broccoli into small, bite-size florets. Smaller pieces grab more dressing and are easier to eat.
  • If your red onion is sharp, soak the slices in a bowl of ice water for 10 minutes, then drain and pat dry.
  • Add the broccoli, sun-dried tomatoes, and onion to a large bowl. Pour the dressing over and toss to coat. Let it rest for 10 to 15 minutes so the broccoli softens slightly and absorbs the dressing.
  • Fold in the feta, olives, and toasted almonds right before serving so the feta stays intact and the almonds stay crunchy.

Notes

  • Chop it small: Small florets soften and soak up dressing better than big ones.
  • Raw or blanched: Raw keeps the best crunch, but you can blanch the broccoli for 60 seconds and shock in ice water if you prefer it tender.
  • Tame the onion: A 10-minute ice-water soak mellows sharp red onion without losing the crunch.
  • Make it dairy-free: Skip the feta, lean on extra olives, and use maple syrup in place of honey.
  • Make-ahead: Toss the broccoli with the dressing up to a day ahead. Hold the almonds and feta until serving. Refresh leftovers with a squeeze of lemon and a drizzle of olive oil.