Broccoli salad packed Greek notes; sun-dried tomatoes, feta cheese, olives, garlic and lemon.
What you need
Broccoli salad
- 1 large bunch of broccoli (about 1 ¼ pounds), florets removed and sliced into small, bite-sized pieces
- ⅓ cup roughly chopped sun-dried tomatoes*
- ¼ cup chopped shallot or red onion
- ¼ cup crumbled feta cheese or thinly sliced kalamata olives
- ¼ cup sliced almonds
Dressing
- ¼ cup olive oil
- 2 tablespoons lemon juice
- 1 teaspoon honey or maple syrup or agave nectar
- 1 clove garlic, pressed or minced
- ½ teaspoon dried oregano
- ½ teaspoon Dijon mustard
- ¼ teaspoon salt, more to taste
- Pinch red pepper flake
Instructions
- Toss together the broccoli, sun-dried tomatoes, shallot or red onion, feta, olives and almonds.
- Whisk together all of the dressing ingredients until emulsified. Add the dressing over the salad and toss well.