After consuming all of the chips and salsa in Austin, Texas, the unfortunate state of my midsection practically dictated that I be more kind to myself. So, I took a week off from drinking and dragged myself back to yoga. I’ve also been eating at home and filling up on lots of fresh vegetables. I’m feeling more balanced by the day.
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.
This broccoli salad recipe contains quite a few of those detoxifying ingredients. 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, of course. Almonds add some crunch and play nicely with the flavor of broccoli.
Feta or kalamata olives lend a bold, salty punch, but they overpowered the other flavors once combined, so I would choose one or the other. This broccoli salad is a fun alternative to more traditional broccoli salad, given its Mediterranean flair. This broccoli salad recipe is perfect when you’re looking for a vibrant, healthy side dish that doesn’t sacrifice flavor. It also packs well for outdoor potlucks and picnics!
Greek Broccoli Salad
- Author:
- Prep Time: 15 mins
- Total Time: 15 minutes
- Yield: 4 side servings 1x
- Category: Salad
- Cuisine: Greek
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.
Ingredients
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 flakes
Instructions
- 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
Recipe based on my Greek salad with chickpeas and broccoli.
*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 Information
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
Olga
OMG!! It’s delicious. Now it’s my favorite recipe!!!!Thank you !!!!
★★★★★
Kate
You’re welcome, Olga! Thank you for your review.
Cathy McKee
I made this for a crowd (had to put on my thinking cap to upsize for 75 people!!) It was a hit! Many asked for the recipe. The gathering was a company sponsored football tailgate. The menu was pork BBQ, slaw, beans. I wanted to add something for the vegetarians (they usually have slim pickings at these events) so I chose the feta over the olives, but I might have to try it just once with both (tho author recommends against, ha). I actually forgot to add in the scallions but many said they were glad, as they are “onion adverse”. I have a fam member who is allergic; glad to have a recipe for him tho I’ll put scallions on the side next time for the inbibers to add in.
★★★★★
Kate
I’m glad this one was a hit! I appreciate your review.
Michelle
To confirm – we do not blanch or steam broccoli at all prior to making? Does it get tender sitting in juices?
Kate
No need to, but you can try it if you like.
R
Can you suggest any substitutions for onion and garlic? A family member has an allergy to alliums.
Also what’s your preferred method for washing broccoli and cauliflower?
Thank you!
Kate
I don’t have great substitute options for those, sorry! I appreciate your review.
Katie
How long can this be made in advance without getting soggy?
Kate
Hi Katie! I don’t find this gets soggy. Broccoli tends to hold up pretty well.