Greek Broccoli Salad
This delicious and healthy Greek broccoli salad recipe is full of crunchy broccoli, sundried tomatoes, toasted pine nuts, and creamy feta cheese.
This tasty Mediterranean-flavored broccoli salad holds up well in the refrigerator, so it’s perfect as a make-ahead dish for lunches and snacks. We all enjoy raw broccoli salads during the summer, and this one may be my new favorite. I love the textures and lemony goodness! This easy broccoli salad recipe paired nicely with pork chops, crusty olive bread, and a spinach sauté.
Greek Broccoli Salad
Vinaigrette:
- 3 tbsp olive oil
- 2 tbsp fresh lemon juice
- 1 tbsp white wine vinegar
- 1 tsp Dijon mustard
- 1 clove of garlic, minced
- Honey, to taste
- ¼ dried oregano
- Pinch of crushed red pepper flakes, to taste
- Sea salt and freshly cracked pepper, to taste
Salad:
- 1 large head of broccoli, washed well and cut into small florets
- ¼ red onion, sliced thinly ***If too strongly flavored, soak in ice water for 10 minutes
- 3 tbsp sun-dried tomatoes, sliced
- 3 tbsp toasted pine nuts
- 3 tbsp feta cheese, crumbles
How to Make a Greek Broccoli Salad
Make the vinaigrette by mixing the olive oil, lemon juice, white wine vinegar, Dijon mustard, garlic, honey, oregano, crushed red pepper flakes, sea salt, and freshly cracked pepper, to taste, in a small jar until well combined.
Make the broccoli salad by placing the broccoli florets in a large bowl. Top with red onion, sun-dried tomatoes, and toasted pine nuts.
Drizzle the top with the well-shaken vinaigrette and toss to coat evenly.
Sprinkle the feta cheese crumbles on top and set aside to allow flavors time to mingle for 30 minutes, if possible. Serve and enjoy.
Store leftovers in an airtight container in the fridge for a few days. Enjoy.
Equipment
- Small Glass Jar with Lid
Ingredients
Lemon Vinaigrette:
- 3 tbsp olive oil
- 2 tbsp fresh lemon juice
- 1 tbsp white wine vinegar
- 1 tsp Dijon mustard
- 1 clove of garlic minced
- Honey to taste
- ¼ dried oregano
- Pinch of crushed red pepper flakes to taste
- Sea salt and freshly cracked pepper to taste
Salad:
- 1 large head of broccoli washed well and cut into small florets
- ¼ red onion sliced thinly ***If too strongly flavored, soak in ice water for 10 minutes
- 3 tbsp sun-dried tomatoes sliced
- 3 tbsp toasted pine nuts
- 3 tbsp feta cheese crumbles
Instructions
- Make the vinaigrette by mixing the olive oil, lemon juice, white wine vinegar, Dijon mustard, garlic, honey, oregano, crushed red pepper flakes, sea salt, and freshly cracked pepper, to taste, in a small jar until well combined.
- Make the broccoli salad by placing the broccoli florets in a large bowl. Top with red onion, sun-dried tomatoes, and toasted pine nuts.
- Drizzle the top with the well-shaken vinaigrette and toss to coat evenly.
- Sprinkle the feta cheese crumbles on top and set aside to allow flavors time to mingle for 30 minutes, if possible. Serve and enjoy.
- Store leftovers in an airtight container in the fridge for a few days. Enjoy.
This Greek Broccoli Salad sounds amazing! I love the sound of sundried tomatoes, pine nuts, and feta together. The fact that it holds up well in the fridge for make-ahead lunches is a huge plus, especially for summer. Can’t wait to try this delicious and healthy recipe!