Broccoli and Feta Salad Recipe

Broccoli and Feta Salad Recipe

This Broccoli and Feta Salad is perfect as a refreshing side dish or a light main course, offering a delightful mix of textures and flavors that are sure to please.


  • Broccoli: 4 cups of fresh broccoli florets
  • Feta Cheese: 1/2 cup crumbled
  • Red Onion: 1/4 cup, finely chopped
  • Sunflower Seeds: 1/4 cup, toasted for crunch
  • Cranberries: 1/4 cup dried
  • For the Dressing:
    • Olive Oil: 1/4 cup
    • White Wine Vinegar: 2 tablespoons
    • Lemon Juice: 1 tablespoon, freshly squeezed
    • Honey: 1 tablespoon, for a touch of sweetness
    • Garlic: 1 clove, minced
    • Dijon Mustard: 1 teaspoon
    • Salt and Pepper: to taste

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  1. Blanch the Broccoli:
    • Bring a large pot of salted water to a boil. Add the broccoli florets and blanch for about 1-2 minutes until they are bright green but still crisp. Immediately drain and plunge into ice water to stop the cooking process. Drain well.
  2. Prepare the Dressing:
    • In a small bowl, whisk together olive oil, white wine vinegar, lemon juice, honey, minced garlic, and Dijon mustard until emulsified. Season with salt and pepper to taste.
  3. Combine the Salad:
    • In a large mixing bowl, combine blanched broccoli, crumbled feta cheese, chopped red onion, toasted sunflower seeds, and dried cranberries.
    • Pour the dressing over the salad ingredients and toss to coat evenly.
  4. Chill and Serve:
    • Allow the salad to chill in the refrigerator for at least 30 minutes before serving. This helps the flavors meld together.
    • Toss once more before serving to redistribute the dressing and ingredients.

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Broccoli and Feta Salad

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