Greek Broccoli Salad
Servings 4
Equipment
- Small Glass Jar with Lid
- Sharp Knife
- Large Bowl
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.