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Greek Broccoli Salad

Greek Broccoli Salad

An easy side dish or as a meal!  


Broccoli salad

  • 1 large bunch of broccoli (about 1 ¼pounds), florets removed and sliced into small, bite-sized pieces
  • ⅓ cup roughly chopped sun-dried tomatoes*
  • 1/4 cup chopped red or green pepper (optional)
  • ¼ cup chopped red onion
  • ¼ cup crumbled feta cheese
  • a few thinly sliced kalamata olives
  • ¼ cup sliced almonds



  1. In a medium-sized serving bowl, toss together the broccoli, sun-dried tomatoes, shallot or red onion, feta or olives and almonds.
  2. In a small bowl, whisk together all of the dressing ingredients until emulsified. Drizzle the dressing over the salad and toss well.
  3. 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!)
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