Broccoli is a very fulfilling and hearty vegetable that is often overlooked as the basis of a recipe. This Greek Broccoli salad is the perfect lunch if you’re looking for something that will provide you with energy for the rest of the afternoon. It’s even tastier in the summer months when you can grab some homegrown broccoli at a local farmer’s market or the grocery store. Expect this salad to hold up well in the refrigerator, so make a bigger batch to have for easy weekday lunches when you’re heading off to work.
Discard the broccoli stalks or use them for another recipe.
Broccoli: Wash and cut off the florets from the broccoli. You’ll want to cut the florets into bite-sized chunks. Discard the stalks, or you can cook them for another easy side. Add the broccoli to a large bowl that will be able to accommodate all of the other ingredients.
Sun dried tomatoes: Chop up the sun-dried tomatoes and add them to the broccoli mixture. You can leave them in larger pieces if you wish.
Onion: Dice the onion into small pieces. Add to the salad.
Feta: Add the feta into the salad. Drain the liquid out if you’ve purchased a variety packed in liquid.
Olives: Drain the olives and add them to the mixture.
Combine the dressing ingredients in a container that can be closed tightly and shaken. Shake and pour over the salad once it is prepared. Toss the salad lightly until everything is coated. Letting the salad sit in the dressing for a little bit will enhance the flavors.
Prepare this salad ahead of time. It tastes best when you give the dressing a little time to soak into the ingredients. You can add other ingredients like fresh, diced cucumber if you wish.
Share, Pin, Email and Print