Given its Mediterranean flavors, this broccoli salad recipe is a fun alternative to more traditional broccoli salad. Broccoli, shallot, olive oil and almonds combine with a few of my favorite Greek flavors to create a simple and utterly delicious side salad.
Sun-dried tomatoes play a leading role. Almonds add some crunch and complement the flavor of broccoli. Feta or kalamata olives lend a bold, salty punch, but they overpower the other flavors once combined, so choose one.
This salad is a vibrant, healthy side dish that doesn’t sacrifice flavor. It also packs well for outdoor potlucks and picnics!
I’ve never put much stock in detox diets or cleansing juice fasts, but I found myself googling “detoxifying foods” the other day. I patted myself on the back when I saw the list: greens, alliums (onions and garlic), citrus, olive oil, cruciferous vegetables (hey broccoli), beets, whole grains, etc.
It was like skimming a list of all my favorite ingredients. Whole foods really are the best medicine. For what it’s worth, this broccoli salad recipe contains quite a few of those detoxifying ingredients.
More Salads with Greek Flavors
If you enjoy this bold salad, don’t miss these recipes:
Please let me know how your broccoli salad turns out in the comments! I love hearing from you.
Greek Broccoli Salad
This healthy broccoli salad recipe is packed with my favorite Greek flavors, including sun-dried tomatoes, feta or olives, garlic and lemon. It’s really easy to prepare and holds up well in the refrigerator, so it’s a great make-ahead side dish or potluck dish. Recipe yields about 4 side servings, so multiply if you’re feeding a crowd.
- In a medium-sized serving bowl, toss together the broccoli, sun-dried tomatoes, shallot or red onion, feta or olives and almonds.
- In a small bowl, whisk together all of the dressing ingredients until emulsified. Drizzle the dressing over the salad and toss well.
- 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!)
Notes
*Sun-dried tomatoes note: I’m partial to Trader Joe’s sun-dried tomatoes that come in a bag because they aren’t oily but they’re soft enough to eat right out of the bag. You could also use oil-packed sun-dried tomatoes, rinsed and patted dry. If you’re using tough, dried tomatoes, you’ll need to soak them in boiling water until they’re pliable, then pat them dry and chop them up.
Make it vegan: Use olives instead of feta and maple syrup or agave instead of honey.
Make it nut-free: Omit the almonds entirely or replace them with raw or roasted, shelled sunflower seeds.
Nutrition
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